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 Salmon Kombu Roll (鮭の昆布巻き) is a fancy version of Kobumaki 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
- 8 pieces hidaka kombu (日高昆布; known for its tender texture after rehydration)
- 5 cups water (for soaking the kombu)
- ½ oz dried kanpyo (gourd strips) (I used the whole package)
- 1 tsp Diamond Crystal kosher salt (for rubbing the kanpyo)
For the Salmon
- 2 cups water (for desalinating the salmon)
- 1 tsp Diamond Crystal kosher salt (for desalinating the salmon)
- 3 fillets Homemade Japanese Salted Salmon (you can purchase uncooked salted salmon at a Japanese grocery store or use my Salted Salmon recipe (uncooked); skip for vegan/vegetarian)
For the Seasonings
- ⅓ cup sake
- 1 tsp rice vinegar (unseasoned)
- 3 Tbsp sugar
- 3 Tbsp soy sauce (divided)
- 3 Tbsp mirin
Instructions
- Before You Start: If you will include this dish in your Osechi meal, I recommend cooking it up to a day before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
- Gather all the ingredients.
- Soak 8 pieces hidaka kombu in 5 cups water for 30 minutes. Reserve this liquid called kombu stock (or Kombu Dashi), yielding roughly 4 cups, for cooking the rolls later.
- Soak ½ oz dried kanpyo (gourd strips) in water for 15 minutes and drain. Quickly rinse the kanpyo under running water and rub it with 1 tsp Diamond Crystal kosher salt. Rinse again and drain well.
To Prepare the Salmon
- In a flat container, add 2 cups water and 1 tsp Diamond Crystal kosher salt for the salmon. Then, place 3 fillets Homemade Japanese Salted Salmon (uncooked) in the container and set them aside for 30 minutes to desalinate. Tip: Why do we use salted salmon? It releases less protein while simmering compared to regular salmon.
- Remove the salmon from the salted water and gently pat dry with a paper towel.
- Using a sharp knife, remove the bones from your fillets, if there are any.
- If you have kitchen tweezers, use them to easily remove any individual bones from the flesh. Finally, use the knife to remove the skin.
- Cut the salmon fillets into a log shape about the same width as the kombu, roughly 3½ x ¾ inches (or any shape that is easy to roll up in the kombu). Make sure the salmon and kombu are the same width.
To Roll
- Wipe off the excess moisture from the kombu with a paper towel.
- Place the log-shaped salmon at one end of the kombu and start rolling it up. As you roll tightly, pull up the other end of the kombu a few times to maintain the tension.
- Once you finish rolling the salmon in the kombu, secure the roll with the kanpyo tied in a knot. Depending on the width of the kombu, you might need to tie the roll in one to three spots. Think about the final serving size and decide on the location of the knots. Here, I tied each roll in two spots. Since I will cut each roll in half, one strip of kombu makes two pieces. Repeat with the remaining salmon and kombu.
To Cook
- Place the salmon kombu rolls in a large pot (I use a Le Creuset 3.5 QT pot). Add enough of the reserved kombu dashi to fully submerge the rolls; I used roughly 3 cups. You don’t have to use all of the kombu dashi. Save the remainder just in case you need to add more liquid later.
- Add ⅓ cup sake and 1 tsp rice vinegar (unseasoned) to the pot.
- Place an otoshibuta (drop lid—see how we can make it with aluminum foil) on the rolls. We do not use a regular pot lid throughout the cooking process. Once boiling, skim off the foam and scum on the surface. Then, cook on a gentle simmer for 1 hour. If the cooking liquid evaporates too fast, add the reserved kombu dashi (I did not need to add more stock).
- Insert a wooden skewer to check if the kombu has become tender.
- Once it’s tender, add 3 Tbsp sugar and half of the 3 Tbsp soy sauce.
- Instead of stirring with utensils that can potentially break down the kombu, hold the pot and swirl it around to mix the seasonings and coat the food. Simmer with the otoshibuta in place for 15 minutes.
- Add 3 Tbsp mirin and the rest of the soy sauce. Simmer with the otoshibuta in place for another 10 minutes, or until the cooking liquid is almost gone. Once it’s done cooking, remove from the heat and let cool.
- Once cool enough to handle, cut the kombu in half (if you have 2 ties). If you‘d like, cut off both ends for a neat and tidy presentation.
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 the Salmon Kombu Rolls for up to a month.
Nutrition
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