Salmon Kombu Roll Recipe – Osechi Ryori (Japanese New Year)

8 pieces kombu,

500ml cups water (for soaking kombu)

15g dried kanpyo (gourd strips)

Leftover cooked salmon flakes

80ml sake

1 tsp Shiragiku rice vinegar

3 tbsp sugar

3 tbsp shoyu soy sauce

3 tbsp Mizkan Honteri Mirin-style

1. Soak the kombu in water for 30 minutes then remove and keep the water (Kombu Dashi), for use later in the recipe. Now soak the kanpyo in water for 15 minutes and drain and rinse under running water and rub it with a little salt then rinse again and drain well.

2. In a small sieve push your cooked salmon flakes to squeeze out any moisture after removing any skin and form into thin sausages. Now wrap the log-shaped salmon with kombu pulling up the other end of kombu a few times as you roll tightly. Once, all the kombu is rolled up, tie each one with kanpyo and depending on the width of kombu, you might need to make 1 to 3 ties. Think about the final serving size and decide on the location of the knots.

3. Now add half the kombu dashi to a saucepan and heat gently and add your little kombu parcels, cover with a drop lid and simmer gently for 5 mins then add sugar and half the soy sauce. Instead of using utensils that can potentially break down the kombu, hold the pot and swirl it around gently to mix the soy/sugar and coat with the roll. Cover and simmer for another 5 minutes then add the Honteri, the sake, the Shiragiku vinegar and remaining soy and cook for a further 5 then turn off the heat, let sit in the liquid for an hour. Remove and cut to size