Salmon Kobumaki (Kelp Rolls)
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.
Soak kombu in 4 cups of water for 10 minutes. Reserve this liquid for later use.
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.
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.
Take a kombu strip from step 1, place a salmon piece towards the front edge and roll.
Tie the kombu roll with a kanpyo strip from step 2. Repeat steps 4 and 5 and make 15 more rolls.
Place kombu rolls in the Gourmet d'Expert? Electric Skillet.
Add the reserved kombu liquid from step 1 to the skillet. Set temperature to 320oF and bring to a boil.
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.
Add soy sauce and simmer for an additional 20-30 minutes or until salmon is cooked through and kombu is tender.
Turn heat off. Allow kombu rolls to rest and cool in the skillet. Serve at room temperature or chilled.