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The ingredients needed to cook Kombu Maki Rolls:
- Provide Kombu (cut into 15 cm pieces)
- You need pieces Kampyo
- Get fish Raw dried herring
- Prepare A Seasoning
- Use Kombu based dashi stock
- Prepare of each Sugar, sake
- You need B Seasoning
- Take Soy sauce
- Provide C Seasoning
- Prepare Mirin
Steps to make Kombu Maki Rolls:
- After rubbing the dirt off the konbu, rehydrate in water. Soak the kanpyou, rub with salt, and rinse in water.
- After rehydrating the raw dried herring in water, boil it quickly, and wash off the scales.
- Cut the herring to the length of the konbu, roll it up, and tie with the kanpyou.
- Boil in the A seasoning until soft, then add in the B seasoning, cover with an 'otoshibuta' drop lid, and boil. Finally, add in the C seasoning, and bring to a quick boil.
This maki sushi recipe will teach you every step in making maki sushi rolls, from how to make sushi rice to the correct sushi Maki Sushi Rolls. Be the first to rate & review! If desired, trim off any filling sticking out. With a sharp knife, cut roll into six or eight equal pieces, rinsing knife in water. See more ideas about Maki, Maki roll, Danganronpa.
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