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How to Make Kobumaki (Salmon and Pork Kelp Roll) - Video Recipe
by
ochikeron
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%22%20which%20symbolizes%20pleasure%20or%20delight.%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=dBizGfALnEU%3C/p%3E%3Cp%3EPerfect%20dish%20that%20you%20want%20to%20add%20in%20your%20new%20year's%20menu.%3C/p%3E%3Cp%3EOf%20course,%20it%20can%20be%20a%20regular%20bento%20side%20dish%20:)%3C/p%3E%3Cp%3EIt%20goes%20great%20with%20white%20rice!!!%3C/p%3E%3Cp%3EFor%20vegetarian%20people,%20you%20can%20substitute%20the%20filling%20with%20Gobo%20(burdock%20root),%20carrot,%20or/and%20other%20vegetables%20of%20your%20choice.%3C/p%3E%3Cp%3EKobumaki%20(Salmon%20and%20Pork%20Kelp%20Roll)%3C/p%3E%3Cp%3EDifficulty:%20Easy%3C/p%3E%3Cp%3ETime:%202hrs%3C/p%3E%3Cp%3ENumber%20of%20servings:%2025-30%20pieces%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Clean%20each%20Kombu%20with%20moistened%20towel.%20Soak%20in%20800ml%20water%20for%205%20minutes.%20Save%20the%20water.%3C/p%3E%3Cp%3E2.%20Wash%20Kanpy%C5%8D,%20rub%201/2%20tbsp.%20of%20salt%20on%20Kanpy%C5%8D%20(to%20remove%20bad%20smell%20and%20cook%20tender),%20then%20wash%20and%20drain%20well.%3C/p%3E%3Cp%3E3.%20Cut%20salmon%20into%20about%200.7-inch-wide%20strips.%3C/p%3E%3Cp%3E4.%20Place%20a%20salmon%20strip%20on%20the%20end%20of%20the%20Kombu%20close%20to%20you%20and%20roll%20securely.%20Wrap%20a%20strip%20of%20Kanpy%C5%8D%20round%20the%20Kombu%20roll%20for%202%20times%20(not%20too%20tight%20but%20not%20too%20loose),%20make%20double%20knot,%20then%20trim%20off%20the%20uneven%20ends.%20You%20may%20want%20to%20tie%20up%202%20or%203%20places.%3C/p%3E%3Cp%3E5.%20In%20a%20large%20pot,%20place%20the%20rolls%20without%20overlapping%20each%20other.%20Pour%20the%20reserved%20soaking%20water%20just%20until%20it%20barely%20covers%20the%20ingredients.%20Bring%20to%20a%20boil,%20then%20remove%20the%20foam%20if%20necessary.%3C/p%3E%3Cp%3E6.%20Add%20A,%20turn%20the%20heat%20down%20to%20low,%20cover%20with%20Otoshibuta%20(drop%20lid),%20and%20cook%20for%2030%20minutes.%3C/p%3E%3Cp%3E7.%20Add%20soy%20sauce,%20cook%20on%20low%20for%20another%2030%20minutes%20until%20the%20cooking%20liquid%20is%20almost%20absorbed.%3C/p%3E%3Cp%3E8.%20Turn%20off%20the%20heat.%20Leave%20to%20cool%20in%20the%20pot.%20Cut%20into%202%20or%203%20pieces.%3C/p%3E%3Cp%3EYou%20can%20store%20in%20the%20fridge%20for%20a%20week%20:)%3C/p%3E%3Cp%3Ehttp://cooklabo.blogspot.jp/2013/12/blog-post_28.html%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}