Osechi Ryori (Japanese New Year Dishes) is not complete unless Kobumaki (昆布巻き) is packed in the Osechi box. Kobumaki is basically umami-rich kombu (edible kelp) that’s rolled up and simmered in dashi soy sauce.
Today’s dish Kobumaki (Salmon Kombu Roll, 鮭の昆布巻き) is a fancy version of a kelp roll that features a salmon fillet tucked snugly in the center of the kombu roll. Not only it’s one of the popular Osechi Ryori dishes to welcome the new year, but it also makes a fantastic meal to enjoy on its own.
Salmon Kombu Roll – Auspicious Food
As I mentioned in my Osechi Ryori posts, each ingredient and dish for Osechi Ryori has been carefully selected for its symbolism that carries auspicious meaning to usher in the new year. This Salmon Kombu Roll is no exception.
Eating kombu is believed to bring happiness for the new year as kombu (or sometimes called kobu) has the same sound as the Japanese word yorokobu, which means to be happy and joyful.
Key Ingredients for Salmon Kombu Roll
1. Hidaka Kombu
Japanese kombu is cultivated mostly in Hokkaido (北海道), the northernmost of Japan’s main island, and used quite extensively in Japanese cooking. Although much is not discussed, there are different types of kombu.
- Ma Kombu (真昆布)
- Rishiri Kombu (利尻昆布)
- Hidaka Kombu (日高昆布)
- Rausu Kombu (羅臼昆布)
Each kombu has slightly different flavors and textures. Ideally, it’s best to use specific kombu that is called for in each different recipe.
For this recipe, Hidaka Kombu works the best as it is tender, more flexible, and easy to fold up. They come in different widths and lengths, so don’t worry too much about making all the kombu rolls in equal size. Some may turn out to be longer, some fatter… they are all made out of love and that’s what makes them special.
2. Kanpyo (dried gourd)
Kanpyo is a Japanese ingredient that you don’t see very often in day-to-day Japanese foods. Typically used in traditional sushi recipes, you may have seen it in Futomaki (Thick Sushi Roll) and Chirashi Sushi. Over here, it is hydrated and used to tie around the middle of Kobumaki, which resembles the pattern of a kimono sash.
Kanpyo is a dried ingredient and can be found in the dried food section at your local Japanese grocery store. If you can’t find kanpyo, you can try using toothpicks or cooking twines to secure the rolls while cooking and then remove them before serving.
3. Salted Salmon (Shiozake / Shiojake)
You may wonder why we use salted salmon instead of raw salmon.
Since color plays an important role in the presentation for Osechi Ryori, the distinct pink of salted salmon makes the ideal choice to accent the kombu roll. Salted salmon releases less protein while simmering so it doesn’t make the broth or kombu rolls messy. It also has a less fishy taste and the flesh is much firmer for wrapping.
You can find salted salmon in Japanese grocery stores, so if you live near one, check out the store to save time from making your own Salted Salmon. Otherwise, you can make salted salmon on your own. I highly recommend making a big batch as they are so delicious and you can also make Salmon Fried Rice and Sanpeijiru (Salmon Soup) with the salted salmon.
If you decide to use raw salmon, use 2 tablespoons of sake to sprinkle over salmon to desalinate salted salmon. Sake removes and masks the fishy smell, and this might help a little bit. Do take note that regular cooked salmon will not work well in making kombu rolls as it may have albumin formation (white foam) which can ruin the appearance of the dish.
Skip the Salmon for Vegetarian/Vegan Kombu Roll
If you prefer a vegetarian/ vegan version, you can definitely do without the salmon and just roll up the kombu itself without any filling. In Osechi, Kobumaki 昆布巻きwith or without filling are both common and equally delicious.
With an emphasis on beauty and fine details, these Salmon Kombu Rolls are the beautiful exemplification of traditional Japanese cuisine.
I hope you enjoy making this recipe. If you wish for more happiness in the coming year, follow the Japanese tradition, and eat more kombu dishes on New Year’s Day!
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Salmon Kombu Roll
Ingredients
- 3 fillets Homemade Japanese Salted Salmon (purchase raw fillets at a Japanese grocery store or cure it yourself using my Japanese Salted Salmon recipe; skip for vegan/vegetarian)
- 8 pieces hidaka kombu (日高昆布; this kombu variety is tender and flexible once rehydrated)
- ½ oz dried kanpyo (gourd strips)
- 2 tsp Diamond Crystal kosher salt (divided, for the salmon and kanpyo)
- 7 cups water (divided, for the salmon and kombu)
For the Seasonings
- ⅓ cup sake
- 3 Tbsp soy sauce (divided)
- 3 Tbsp mirin
- 3 Tbsp sugar
- 1 tsp rice vinegar (unseasoned)
Instructions
Before You Start
- To serve this dish in your Osechi (Japanese New Year's cuisine) meal, I recommend making it up to one day ahead. For more helpful tips on planning your Japanese New Year feast, please read my Ultimate Guide to Osechi Ryori and 5-Day Osechi Cooking Timeline posts.
- Gather all the ingredients.
To Rehydrate the Kombu
- In a flat tray or dish, soak 8 pieces hidaka kombu in 5 cups water for 30 minutes until rehydrated. Remove the kombu and reserve the soaking liquid called Kombu Dashi (kombu stock) for cooking the rolls later. You will have roughly 4 cups.Nami's Tip: Hidaka kombu is the best type to use for this recipe as it is tender, flexible, and easy to roll.
- Soak ½ oz dried kanpyo (gourd strips) in water for 15 minutes until rehydrated. Drain and quickly rinse it under running water. Rub it with 1 tsp kosher salt, rinse, and drain well.
To Prepare the Salmon
- Add 1 tsp kosher salt to 2 cups water in a flat container and stir until dissolved. Soak 3 fillets Homemade Japanese Salted Salmon in the salted water for 30 minutes until desalinated.Nami's Tip: Salted salmon releases less protein while simmering compared to regular, uncured salmon.
- Gently pat the salmon dry with a paper towel.
- Remove bones from the fillets using a sharp knife.
- You could also use kitchen tweezers to remove individual bones. Cut off the skin with the knife.
- Cut the salmon into log-shaped pieces that are about ¾ inch (2 cm) thick and the same width as the kombu strips. Kombu come in different widths and lengths, so cut the salmon to match the widths.Nami's Tip: I cut my salmon into pieces 3½ x ¾ inches (9 x 2 cm) because my kombu strips are about 3½ inches (9 cm) wide. I cut logs, but make yours any shape that's easy to roll. Don't worry about making all the rolls the same size, as you will cut them into bite-sized pieces before serving.
To Roll
- Pat the excess moisture from the kombu with a paper towel.
- Place a piece of salmon at one end of the kombu and roll tightly, pulling the other end a few times to maintain tension.
- Wrap and tie knots with the kanpyo in one to three spots to secure. Tie the rolls in three places (with space between) for extra-wide kombu, in two spots for medium width, and in one spot for a thin kombu strip. Make the remaining rolls.Nami's Tip: Consider the final serving size when placing the knots. I tied my rolls in two places and will cut after cooking into two bite-sized pieces.
To Cook
- Place the salmon kombu rolls on their sides in a large pot and pour enough kombu dashi to fully submerge them (I used roughly 3 cups). Reserve the rest of the stock in case you need to add more later.Nami's Tip: I use a Le Creuset 3.5 QT pot.
- Add ⅓ cup sake and 1 tsp rice vinegar (unseasoned).
- Place an otoshibuta (drop lid) directly on the rolls and bring it to a boil over medium heat. Skim off the foam and scum on the surface of the cooking liquid with a fine-mesh skimmer. Reduce to low and gently simmer for 1 hour until the kombu is tender. If the cooking liquid evaporates too fast, add the reserved kombu dashi (I did not need to add more).Nami's Tip: The drop lid evenly circulates the broth, keeps the rolls from breaking, and reduces evaporation. I use a stainless steel adjustable drop lid, or you can make one at home from aluminum foil—see What is Otoshibuta (Drop Lid) and How to Make It.
- Check if the kombu tender: If a wooden skewer pierces the kombu easily, it's ready.
- Add 3 Tbsp sugar and 1½ Tbsp soy sauce.
- Pick up the pot and swirl the seasonings to mix them and coat the food. Place the otoshibuta and simmer for 15 minutes.Nami's Tip: Swirling the pot instead of stirring with utensils prevents damaging and breaking the kombu.
- Add 3 Tbsp mirin and 1½ Tbsp soy sauce. Place the otoshibuta and simmer for another 10 minutes, or until the cooking liquid is almost gone. Remove from the heat and set aside until cool enough to handle.
- Cut the kombu rolls crosswise between the ties into individual serving pieces. Cut in half if there are two ties and in thirds if three ties. Trim both ends for a neat and tidy presentation, if you'd like.
To Serve and Store
- Serve at room temperature in Osechi Ryori. Store in the refrigerator for up to 7–10 days; you can also freeze them for up to a month.
Nutrition
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