How to Make Kobumaki (Salmon and Pork Kelp Roll) Osechi-Ryōri Recipe 鮭と豚の昆布巻きおせち料理レシピ

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Kobumaki is kelp roll, one of the Japanese new year’s dishes.

It makes a play on words with “喜ぶ (Yorokobu)” which symbolizes pleasure or delight.

Perfect dish that you want to add in your new year’s menu.
Of course, it can be a regular bento side dish 🙂
It goes great with white rice!!!

For vegetarian people, you can substitute the filling with Gobo (burdock root), carrot, or/and other vegetables of your choice.

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Kobumaki (Salmon and Pork Kelp Roll)

Difficulty: Easy
Time: 2hrs
Number of servings: 25-30 pieces

Ingredients:
10 ten-inch-long (25cm) Hidaka Kombu (this type cooks quick and tender)
800ml water
150g (5.3oz.) salmon fillet
6 thinly sliced pork (I used thigh but any part is okay)
30g (1.0oz.) Kanpyō (dried gourd strips)
A
* 1 tbsp. Mirin (sweet Sake)
* 2 tbsp. Sake
* 3 tbsp. sugar
4 tbsp. soy sauce

Directions:
1. Clean each Kombu with moistened towel. Soak in 800ml water for 5 minutes. Save the water.
2. Wash Kanpyō, rub 1/2 tbsp. of salt on Kanpyō (to remove bad smell and cook tender), then wash and drain well.
3. Cut salmon into about 0.7-inch-wide strips.
4. Place a salmon strip on the end of the Kombu close to you and roll securely. Wrap a strip of Kanpyō round the Kombu roll for 2 times (not too tight but not too loose), make double knot, then trim off the uneven ends. You may want to tie up 2 or 3 places.
5. In a large pot, place the rolls without overlapping each other. Pour the reserved soaking water just until it barely covers the ingredients. Bring to a boil, then remove the foam if necessary.
6. Add A, turn the heat down to low, cover with Otoshibuta (drop lid), and cook for 30 minutes.
7. Add soy sauce, cook on low for another 30 minutes until the cooking liquid is almost absorbed.
8. Turn off the heat. Leave to cool in the pot. Cut into 2 or 3 pieces.

You can store in the fridge for a week 🙂

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_28.html
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