Kombu Maki Rolls

1. 1

   After rubbing the dirt off the konbu, rehydrate in water.

2. 2

   Soak the kanpyou, rub with salt, and rinse in water.

3. 3

   After rehydrating the raw dried herring in water, boil it quickly, and wash off the scales.

4. 4

   Cut the herring to the length of the konbu, roll it up, and tie with the kanpyou.

5. 5

   Boil in the A seasoning until soft, then add in the B seasoning, cover with an 'otoshibuta' drop lid, and boil.

6. 6

   Finally, add in the C seasoning, and bring to a quick boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.