Beef Steak Kombu Maki (Kelp Rolls)

Beef Steak Kombu Maki (Kelp Rolls)

Umami-rich ingredients come together for deeply satisfying flavor

Cooking time
30min
Calories
237kcal
Sodium
1102mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

beef steak 

1 (100 g / 3.5 oz.) 

mirin

1 Tbsp

Directions

  1. Rehydrate the kanpyo. Set aside 400 ml (13.5 fl. oz.) of the water used to rehydrate.
  2. Quickly soak the kombu in water to rehydrate.
  3. Slice the steak into 8 pieces to a width that will fit rolling up with each kombu sheet.
  4. Making each steak slice the center, roll up in (2) from the nearest edge, then tie off with a kanpyo strip.
  5. Bring the water used to rehydrate the kanpyo (1) to a boil in a pot, add in (4) and the soy sauce and simmer until the kombu softens.
  6. Use a circular motion to add in the mirin, then remove the pot from the heat. Allow to cool and soak up flavor, then slice into easy to eat pieces.
Instagram

Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed