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Recipe |
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SALMON AND KONBU (KELP) ROLLS
Great for meals or as a snack with sake!
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INGREDIENTS (serves 4)
- 280 grams salmon (upper cut)
- 2 strips "konbu" (16cm x 20cm each)
- 8 strips (16 cm) "kanpyo" (dried gourd shavings)
- 8 kinome buds
- a [3 cups dashi, 2 tablespoons vinegar]
- b [2 tablespoons sake, 2 tablespoons mirin, 3 tablespoons sugar]
- 3 tablespoons soy sauce
- 2 tablespoons "mizuame" (rice malt, a glutinous starch syrup)
HOW TO COOK
- Soak the kanpyo until soft, and rub with salt. Rinse and cut in half lengthwise
- Cut the salmon into sticks about 16cm long and 3cm square, roll in konbu, tie
in 8 places with kanpyo
- Put (a) and the rolled salmon in a pot. Use a small cover with holes to
release steam, and cook. When the konbu becomes soft, add (b). For more flavor, add soy sauce 2 or 3 times.
- When the mixture boils down, add the mizuame and bring to a quick boil. Serve
with the kinome
I Cooking Index I Japanese Text I
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