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Kobumaki (Kombu Rolls with Salmon)
Makes 8 (serves 3–4) · About 2 hr (1 hr 20 min of this is just simmering on low heat)
Salmon rolled up in softened kombu, tied with kanpyo, and simmered sweet and salty. A New Year's osechi dish.
① Soak the kombu in water→② Prepare the kanpyo and salmon→③ Roll and tie→④ Simmer on low heat→⑤ Cool and cut
What to buy
Fish
Dry goods
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How to make it
1
Soak the kombu in water
- Lightly wipe the surface of the kombu with a well-wrung damp cloth (the white powder is flavor, so don't wash it off)
- Put 600 ml water and the kombu in a flat container like a tray and soak about 15 min
- Take out the kombu. Save the soaking water; do not throw it away
How to tell it's doneThe kombu is soft and doesn't crack when you bend it.
2
Prepare the kanpyo and salmon
- Wet the kanpyo, sprinkle with 1 tsp salt and rub by hand. When soft, rinse well in water to remove the salt, and squeeze
- Cut the kanpyo into 8 pieces, about 35 cm each
- On a cutting board, remove the skin and bones from the salmon and cut into 8 sticks, 1.5 cm thick and about as long as the kombu is wide
How to tell it's doneThe kanpyo is soft enough to tie, and you have 8 salmon sticks.
Be carefulSalmon bones are easy to find if you run your finger along the fish. Pull out any you find. Wash your hands and cutting board with soap after touching raw fish.
3
Roll the salmon in kombu and tie
- Spread 1 sheet of kombu on a cutting board and put 1 salmon stick at the near end
- Roll it up tightly from the near end
- Wrap kanpyo around the middle 2 times and tie a tight knot. Cut off the extra kanpyo. Make 8
How to tell it's doneThe kombu doesn't come loose when you hold it.
4
Simmer slowly on low heat
- Lay the kombu rolls in a pot knot side up, packed with no gaps
- Add 400 ml of the soaking water from step 1 and 3 tbsp sake. If the rolls are not covered, add water
- Bring to a boil on medium heat, then turn to low heat. Cut foil into a circle and put it directly on top (a drop lid), and simmer 30 min
- Add 2 tbsp sugar and 2 tbsp mirin and simmer 20 min
- Add 3 tbsp soy sauce and simmer 30 min more
How to tell it's doneA bamboo skewer goes in easily when you poke a kombu roll. Cut 1 roll in half: the salmon in the middle is not see-through, and the same color all over (cooked all the way through). A little liquid is left in the bottom.
Be carefulLift the foil to check every 15 min. If the liquid has gone down and the tops of the rolls are showing, add 100 ml water. If you leave it, the bottom will burn.
5
Cool and cut
- Turn off the heat and let cool while still in the simmering liquid (the flavor soaks in as it cools)
- To eat, cut on both sides of the knot on a cutting board to make halves, and put them on a plate cut side up
- Put leftovers in a storage container with the liquid and keep in the fridge. Eat within about 3–4 days
ReadyThe kombu is shiny, and you can see the salmon in the cut side.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The kombu is toughIt did not simmer long enough. Add water and simmer 10 min at a time until a bamboo skewer goes through.
It came untied while simmeringThe rolling or the knot was loose in step 3. Next time, roll tightly and tie the kanpyo firmly.
The flavor is weakThe cooling time in step 5 was short. Leaving it in the liquid overnight lets the flavor soak in.
The bottom burnedThe liquid was all gone. Take out only the kombu rolls that are not burnt. Next time, check the amount of liquid partway through.
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