Osechi Ryori 3: Kobu (Kombu) Maki/御節(おせち)料理3:昆布巻き

Japanese Food

I also made kobu (kombu) maki. Kobu maki usually have some fish in them such as herring and salmon, but I decided to make simple kobu maki with no filling.

3 sheets of kombu:

Kanpyo (dried gourd shavings):

The recipe I referred to says to rinse kombu quickly, but I skipped the rinsing, cut each sheet into four pieces to make 12 pieces in total, and soaked in cold water.
Edited to add: I didn’t dispose of the water but used it to simmer the rolls.
追記: 水は捨てずに、昆布巻きを煮るのに使いました。

I soaked the kanpyo in cold water for 3 min.

Roll each sheet and fix with a toothpick at the middle. Cut the kanpyo into 24 strings of equal length, tie a square knot with one string on one side of each roll, and tie another knot with another string on the other side. Remove the toothpick, and cut the roll in two at the middle.

In a pot, put 600 ml water, 50 ml soy sauce, 50 ml mirin, 1 tbsp vinegar, and 24 rolls. Bring to a boil, and simmer until the liquid boils down.
鍋に水を600 ml、しょう油を50 ml、みりんを50 ml、お酢を大さじ1杯、昆布巻き24個入れ、沸騰させ、煮詰まるまで煮込みます。


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