[youtube]https://youtu.be/RA4T8QgRIiQ[/youtube]
I made Kobumaki, Konbu (seaweed) wrapped around salmon, traditional Japanese food. This dish is popularly seeing at Japanese New Years food, but you can cook anytime. Konbu has rich Umami flavor, good minerals, and fibers. When you cook Konbu, it becomes soft, and flavors get into the salmon. One of my favorite food! You need to cook dried gourd, first. I have a video for How to prepare dried gourd, too. This video I used frozen salmon, but you can use raw salmon. If you do not use salmon, it will be a vegan dish and still delicious flavor food. You can use other ingredients which are fish or vegetables inside, also.
Ingredients
６Konbu
Water
1 TBS vinegar
Salmon
３TBS Sugar
２TBS Soy Sauce
２TBS Sake
１TBS Mirin
Instruction
1 Put konbu in the water and soak until soft enough for roll
2 Cut raw salmon, ( I used frozen) the with is the same size as konbu
3 Roll salmon by konbu
4 Use kanpyo to wrap the konbu and tie it
5 Put rolled konbu on the pan and put water (or konbu dashi) until cover the rolled konbu and add vinegar
6 Cook it until boil and take off the form
7 When konbu become soft, add sugar, soy sauce, sake and turn the low heat and cook until the liquid becomes half of the amount
8 Add mirin the last and cook about 2 min more
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