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Kobumaki

Kobumaki
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Kobumaki Recipe, How To Make Kobumaki Recipe

Kobumaki are kombu rolls. This is a lightly seasoned version rolled with chicken. Learn the recipe of Kobumaki by vahchef.

There are many traditional and delicious dishes that are served on one of the most important Japanese holidays, Oshogatsu, or New Year's Day. These dishes are known in Japanese as "osechi ryori". Each dish often represents a wish for good health, prosperity, good fortune, fertility, or happiness.

About Recipe

How to make Kobumaki

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Kobumaki
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 23, 2016


Ingredients used in Kobumaki
• Sheets dried konbu - 4 numbers.
• Salmon - 250 grams.
• Kanpyo - 30 grams.
• Sake - 3 tablespoons.
• Soy sauce - 5 tablespoons.
• Sugar - 4 tablespoons.
• Water - 3 cups.
Method:
  • Soak konbu in water for 10 min. (save this water)
  • Soak kanpyo in water for 5 min.
  • Cut salmon into the same width as the konbu. Put a piece of salmon on top of a sheet of konbu and roll it.
  • Tie the konbu roll by a short strip of kanpyo. Put the konbu roll in a pan.
  • Pour the water used for soaking the konbu in the pan. Simmer the konbu roll on low heat for an hour.
  • Add sugar, sake, and soysauce and simmer for 30 min. Turn off the heat.

Serve.






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