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Salmon Kobumaki (Kelp Rolls)

Zojirushi Recipe – Salmon <i>Kobumaki</i> (Kelp Rolls)

Literally meaning, salmon rolled with kelp - Kobumaki is a traditional Japanese dish that is served often at celebratory events. This is a staple dish in “osechi” a feast box served on Japanese New Year’s Day.


            	Salmon <i>Kobumaki</i> (Kelp Rolls)  Ingredients

Ingredients (makes 16 rolls):

  • 16 (about 1.5 oz.) strips Hidaka kombu or thin dried kombu (kelp), 5-7” long strips
  • 4 cups water
  • 16 (about 0.7 oz.) strips dried kanpyo (gourd shavings), 8.5” long (may substitute with blanched green onion)
  • 1/2 tsp. salt
  • 3/4 lb. salmon fillet
  • 4 tsp. sugar
  • 1 Tbsp. sake (rice wine)
  • 3 Tbsp. mirin (sweet rice wine)
  • 6 Tbsp. soy sauce

*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 1
1

Soak kombu in 4 cups of water for 10 minutes. Reserve this liquid for later use.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 2
2

Prepare the kanpyo. Rinse lightly, add salt, and gently rub until softened. Rinse and boil in 2 cups of water (not in the ingredients list) for 1 minute. Drain and set aside.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 3
3

Prepare the salmon. Remove skin and bone if any. Cut the fillet into 3/4" x 2.5” long strips or same width as the kombu strips.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 4
4

Take a kombu strip from step 1, place a salmon piece towards the front edge and roll.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 5
5

Tie the kombu roll with a kanpyo strip from step 2. Repeat steps 4 and 5 and make 15 more rolls.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 6
6

Place kombu rolls in the Gourmet d'Expert® Electric Skillet.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 7
7

Add the reserved kombu liquid from step 1 to the skillet. Set temperature to 320ºF and bring to a boil.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 8
8

Skim off any scum from the surface and reduce heat to SIMMER. Add sugar, sake and mirin to the skillet. Cover with lid and cook for 15 minutes.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 9
9

Add soy sauce and simmer for an additional 20-30 minutes or until salmon is cooked through and kombu is tender.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 10
10

Turn heat off. Allow kombu rolls to rest and cool in the skillet. Serve at room temperature or chilled.


              Salmon <i>Kobumaki</i> (Kelp Rolls) Step 11
11

Enjoy!

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