Metric:
360ml Water
150gr Gobo
30g Dried Konbu
25g Dried Kanpyo Strings ( gourd )
30gr Soy Sauce
30gr Sugar
15gr Mirin
4gr Rice Vinegar
TRADITIONAL JAPANESE RECIPE: Kobumaki is Japanese rolled Konbu ( sea kelp ) cooked in a sweet and salty sauce.
It is a part of Osechi Ryori, the Japanese traditional new year feast. There are a lot of kinds of Osechi dishes, each dish often represents a wish for good health, prosperity, good fortune, fertility, or happiness. Kobumaki symbolizes happiness because the word “kobu” sounds like a Japanese word for being happy – “yorokobu.” Kobumaki is, therefore, considered to be a food that brings good luck.
While kobumaki is often served as osechi ryori, kobumaki can also be found in Japanese bento boxes or as a side dish to a traditional Japanese meal.
An alternative filling for kobumaki is Japanese gobo or burdock root. It offers a vegetarian alternative to the salmon. The use of burdock root is also symbolic as it represents long life, as the roots themselves are quite long in length.
To tie the rolled Konbu, you need Kanpyo ( dried gourd strips ). Kanpyo needs to be cooked slightly to make it softer and more pliable. However, overcooking Kanpyo makes it too soft and easily breakable, so take care not to cook too long.
Skill Level:  |
Time: 40 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Soak the Konbu in water for 5-10 minutes until soft and pliable. Strain and set aside.
02 - Wash the Kanpyo and put it in a bowl. Add a pinch or two of salt, and rub well. Let sit for about 15 minutes.
03 - Cook the Kanpyo in boiling water for 4 minutes, strain, and let cool.
04 - Scrape the surface of Gobo with a knife, and wash it. Cut into strips 2 7cm / 0.5in long - 1cm / 0.5in thick.
05 - Cook Gobo strips in boiling water for 5 minutes. Strain and let cool a little.
06 - Pat dry Konbu and cut into sheets about 2 7cm / 0.5in by 13cm / 5in.
07 - Cut Kanpyo into 25-30cm / 10-12in long ribbons.
08 - Wrap a couple of Gobo strips with a Konbu sheet, and tie with Kanpyo ribbon finishing with a knot.
09 - In a medium pot, put water, rice vinegar, and Kobumaki and cover with a lid that is smaller than the pot so that it rests on the Kobumaki (or place parchment paper directly touching the food).
10 - Cook for 15 minutes at medium low heat and uncover.
11 - Add Sugar, Soy Sauce and Mirin, and stir. Cover and cook for 20 minutes, turning a couple of times.
12 - Remove the cover, and cook until most of the liquid is gone. Cool in the pot.
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