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