I also made kobu (kombu) maki. Kobu maki usually have some fish in them such as herring and salmon, but I decided to make simple kobu maki with no filling.
昆布巻きも作りました。普通、昆布巻きには鰊（ニシン）や鮭（サケ）などの魚を入れますが、中身なしの昆布巻きを作ることにしました。
3 sheets of kombu:
昆布３枚：
Kanpyo (dried gourd shavings):
干瓢（かんぴょう）：
The recipe I referred to says to rinse kombu quickly, but I skipped the rinsing, cut each sheet into four pieces to make 12 pieces in total, and soaked in cold water.
Edited to add: I didn't dispose of the water but used it to simmer the rolls.
参照したレシピでは、昆布をさっと洗うよう書いてありましたが、洗うのは止めて、それぞれを４つに切って、合計12枚にして、冷水に漬けました。
追記： 水は捨てずに、昆布巻きを煮るのに使いました。
I soaked the kanpyo in cold water for 3 min.
干瓢は冷水に３分漬けました。
Roll each sheet and fix with a toothpick at the middle. Cut the kanpyo into 24 strings of equal length, tie a square knot with one string on one side of each roll, and tie another knot with another string on the other side. Remove the toothpick, and cut the roll in two at the middle.
昆布をそれぞれ巻いて、真ん中で楊枝で留めます。干瓢を等しい長さのひも24本に切り、巻いた昆布の片方でひもを一本、こま結び（本結び）にして、もう一方も別のひもで結びます。楊枝を外して、昆布を真ん中で２つに切ります。
In a pot, put 600 ml water, 50 ml soy sauce, 50 ml mirin, 1 tbsp vinegar, and 24 rolls. Bring to a boil, and simmer until the liquid boils down.
鍋に水を600 ml、しょう油を50 ml、みりんを50 ml、お酢を大さじ１杯、昆布巻き24個入れ、沸騰させ、煮詰まるまで煮込みます。
Done!
完成！
4 comments:
The result is really beautiful! Kanpyo is something I often see in my Japanese shop, but have never bought... I have never heard of kobu maki!
Sissi: Somehow we more often call them kobu maki than kombu maki. Kanpyo is often used in sushi rolls. Believe it or not, my wife likes kanpyo rolls than any other type of roll.
I must try kanpyo rolls one day then! They are so expensive here that I was even wondering why people pay so much for just some dried gourd ;-) (Of course i have never seen it served here in sushi)
Sissi: Wait, wait. I've never said I liked it. Kanpyo rolls are good enough, but I will readily trade them for tekka maki (tuna rolls)!
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