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Fresh Salmon Kobu-maki

(per serving)

Ingredients (Serves 8 (2 pieces 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)
  • Salt
  • 400 g (approx. 1 lb.) fresh salmon fillet
Simmering liquid
  • 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
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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

Vol. 27

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