Nishin no kobumaki (herring kelp roll stew)

Name: Nishin no kobumaki (herring kelp roll stew)
Total time: 240 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 20 g Dried Gourd Strips; 20 g ginger; 200 g herring; 15 g Katsuobushi (dried bonito flakes); 80 g Koikuchi soy sauce; 100 g Kombu; 20 g Kombu; 80 g mirin; 80 g Sake; 40 g sugar; 1200 g Water

⏱️ 240 dk 🔥 247 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
20 g Dried Gourd Strips
20 g ginger
200 g herring
15 g Katsuobushi (dried bonito flakes)
80 g Koikuchi soy sauce
100 g Kombu
20 g Kombu
80 g mirin
80 g Sake
40 g sugar
1200 g Water

Hazırlanışı

Soak the 100g kombu in 1200g cold water for at least 30 minutes, then heat gently until just before boiling.

Remove the 100g kombu from the water. Slice the 20g kombu into thin strips.

Wrap the herring fillets around the 20g kombu strips and tie with dried gourd strips.

Nishin no kobumaki (herring kelp roll stew)

Malzemeler

Hazırlanışı

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