Kobumaki/Boumaki (Kelp Roll/Stick Roll) ｜ Our Regional Cuisines

1. To remove the astringency, soak the red herring in rice water overnight. Quickly wash the kelp to remove any dirt and drain it in a colander. Also, wash the dried gourd shavings and massage them lightly.

2. Use a pair of chopsticks to wrap the kelp around the kelp and roll it while shifting half the width of the kelp to make a large kelp roll. Remove the chopsticks and tie them with the dried gourd shaving.

3. Cut the daikon radish into 1 cm square x 15 cm lengths and lay them in the bottom of the pot. Place the kelp rolls side by side, add plenty of water, and simmer over heat to soften.

4. Once the kelp becomes soft, add seasoning A and simmer slowly over low heat.

5. To prevent scorching, reduce the heat to a simmer and cook over low heat. Add water when the liquid is gone and simmer until the kelp is soft.