Beef Steak Kombu Maki (Kelp Rolls)
Ingredients(Servings: 2)
Directions
- Rehydrate the kanpyo. Set aside 400 ml (13.5 fl. oz.) of the water used to rehydrate.
- Quickly soak the kombu in water to rehydrate.
- Slice the steak into 8 pieces to a width that will fit rolling up with each kombu sheet.
- Making each steak slice the center, roll up in (2) from the nearest edge, then tie off with a kanpyo strip.
- 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.
- 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.
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