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Konbu Maki (Rolled Kelp)

Coût $8, économiser $12

Source: Recommended by CookPal

  • 120 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Main

    • 50g konbu (kelp)
    • 15g dried kanpyo (gourd strips)
    • 💧 600cc water
    • 50cc sake
    • 1/2 tbsp vinegar
    • 🧂 Salt to taste

  • Seasoning

    • 3 tbsp mirin
    • 🍬 5 tbsp sugar
    • 2 tbsp soy sauce

ÉTAPES

1

Soak the konbu in water for 30 minutes until softened. Strain the soaking water through a paper towel-lined sieve and reserve. Cut the konbu into 15cm wide strips.

2

Wash the kanpyo briefly, soak in water for 3 minutes, and drain. Rub with salt, rinse, and drain again.

3

Roll the konbu loosely from one end. Wrap the kanpyo around the center of the roll twice, leaving extra for tying. Cut off the excess kanpyo.

4

Place the konbu rolls in a pot without overlapping. Add the reserved konbu soaking water, sake, and vinegar. Cover with a drop lid and bring to a boil over high heat. Reduce to low heat and simmer for 30 minutes until softened.

5

Add the seasoning ingredients (mirin, sugar, soy sauce) to the pot. Cover with a drop lid and simmer on low heat for 15 minutes.

6

Let the rolls cool to room temperature. Trim the ends and shape them neatly before serving.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 3g
    Protéines
  • 25g
    Glucides
  • 0g
    Graisses

💡 Astuces

Konbu soaking water can be reused for soups or other dishes.Prepare in advance and store in the fridge for up to 3 days.Use fresh kanpyo for better texture and flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.