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Konbu Maki

  • noblog2022
  • 6 hours ago
  • 1 min read

Ingredients:

  • Dry konbu seaweed sheets (about 5cm x 10cm after soaked)

  • Kanpyo (dried calabash in strips, soaked in water)

  • Shishamo (or salmon, mentaiko, gobo... )

  • soy sauce, mirin, sake, dashi powder


Directions:

  1. Soak konbu sheets into water (save the water), prepare two sheets of about 5cm x 10cm

  2. Dry konbu with paper towel, place two shishamo (remove heads and bitter part, heads facing sides) on 2 layers of konbu sheets. Instead of Shishamo, mentaiko or salmon could be used.

  3. Tie two sections with kanpyo lightly

  4. Simmer in soy sauce, mirin, sake, dash,,, for 1/2 or until cooked and soft


Note:

Konbu Maki (昆布巻き) is a traditional and highly symbolic dish served in Osechi, New Year's Food. The name Konbu sounds similar to Yorokobu, a Japanese word for "joy" or "happiness".

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