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Bob & Angie >> Recipe


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)
  1. Soak the kanpyo until soft, and rub with salt. Rinse and cut in half lengthwise
  2. Cut the salmon into sticks about 16cm long and 3cm square, roll in konbu, tie in 8 places with kanpyo
  3. 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.
  4. When the mixture boils down, add the mizuame and bring to a quick boil. Serve with the kinome

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