FRESH SALMON KOBU-MAKI
Serves 8 (2 pieces per person)
131 kcal Protein 12.8 g Fat 2.4 g (per person)
- 3 1/2 C water
- 80 g (2.7 oz.) hidaka kombu, 4 sheets 10 cm (4 in.) wide (approx. 170 g/ 5.5 oz. after soaking)
- 25 g (.8 oz.) kanpyo (dried gourd strips)
- 400 g (approx. 1 lb.) fresh salmon fillet
- 2 1/2 C kombu dashi stock
- 2 t vinegar
- 3 T sake
- 6 T sugar
- 3 T + 1 t Kikkoman Soy Sauce
- 2 T Kikkoman Manjo Mirin
- To make dashi stock, soak kombu in 3 1/2 C water for 10 minutes. Remove and wipe dry with a paper towel, and cut each length in half. Reserve the stock for simmering liquid, step 5.
- Briefly wash kanpyo with water then drain. Rub kanpyo with salt to soften, rinse with water and drain. Cut into 15 cm (6 in.) lengths.
- Cut salmon into a total of 8 strips that are each 9 cm (3.5 in.) long and 1.5 cm (3/4 in.) wide.
- Place a piece of kombu on a cut-ting board, then lay a salmon strip in its center, and roll it up. Secure the roll by tying up with two lengths of kanpyo (see photos). Repeat this step to make 8 kombu rolls.
- Place the kombu rolls in a pan, rolled ends facing down, add the simmering liquid and cover with a drop lid. Cook over medium heat for 30 minutes. While cooking, occasionally remove lid and skim off the foam.
- When kombu is cooked, add the sugar and 3 T soy sauce; simmer for about 15 minutes longer, or until the simmering liquid is reduced. Add another 1 t of soy sauce and 2 T mirin; bring to a boil until the rolls are caramelized.
- Trim off both ends of the rolls, then cut them into halves to serve either warm or at room temperature.
Note: The term “kobu” is a common variant of the word “kombu,” used for this particular dish.
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
This recipe was inspired by “The Japanese Table” feature article “Food Byways: Tracing the Old Kombu Route” included in this issue.