After rubbing the dirt off the konbu, rehydrate in water. Soak the kanpyou, rub with salt, and rinse in water.
After rehydrating the raw dried herring in water, boil it quickly, and wash off the scales.
Cut the herring to the length of the konbu, roll it up, and tie with the kanpyou.
Boil in the A seasoning until soft, then add in the B seasoning, cover with an 'otoshibuta' drop lid, and boil. Finally, add in the C seasoning, and bring to a quick boil.
Story Behind this Recipe
I've been making this recipe for the past 29 years.
I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.
This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using. This also tastes delicious made with salmon in place of the herring.