Fukui Prefecture

Kobumaki/Boumaki (Kelp Roll/Stick Roll)

Kobumaki/Boumaki (Kelp Roll/Stick Roll)
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  • Image source: Seasonal Village Fukui

  • Image source: Fukui Prefecture

  • Image provided by: Mami Sato, Jin'ai University


Ingredients (6 servings)

  • Kelp for Konbu-maki 60g (4 x 100cm lengths)
  • Dried red herring, cut into pieces 2
  • [Seasoning A] White sugar 1/2 cup (80g-90g)
  • [Seasoning A] Soy sauce 1/2 cup
  • [Seasoning A] Mirin (Sweet cooking rice wine) 1/2 cup

How to cook

  • 1. To remove the astringency, soak the red herring in rice water overnight. Quickly wash the kelp to remove any dirt and drain it in a colander. Also, wash the dried gourd shavings and massage them lightly.

  • 2. Use a pair of chopsticks to wrap the kelp around the kelp and roll it while shifting half the width of the kelp to make a large kelp roll. Remove the chopsticks and tie them with the dried gourd shaving.

  • 3. Cut the daikon radish into 1 cm square x 15 cm lengths and lay them in the bottom of the pot. Place the kelp rolls side by side, add plenty of water, and simmer over heat to soften.

  • 4. Once the kelp becomes soft, add seasoning A and simmer slowly over low heat.

  • 5. To prevent scorching, reduce the heat to a simmer and cook over low heat. Add water when the liquid is gone and simmer until the kelp is soft.

provider : "Rediscover! Food of Fukui" *Partially modified.

* Recipes vary depending on the region and home.