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