Basic Kombu Maki Rolls

Basic Kombu Maki Rolls

This is a simple dish with kombu as the sole main ingredient! You just boil it, and can eat it alone, or as a side dish with rice.

Ingredients: About 20 rolls

Kombu (quick-boiling kombu)
1/2 package (30 g)
1/2 package (15 g)
Seasoning broth
600 ml
50 g
Soy sauce
3 tablespoons
1 tablespoon
1 tablespoon


1. Give the kombu a quick wash, and let soak in water until softened.
2. Give the kanpyo a quick rinse, rub with salt, and wash clean. Cut into pieces the same length.
3. Roll up the kombu tightly, and tie into a bundle with the kanpyo as string.
4. Add the seasoning broth to a pot, add in the kombu maki rolls, and heat. Boil over a low heat until the broth evaporates.
5. Point: after rolling up the kombu, hold the rolls together with toothpicks or spaghetti strands, and then it will be easy to secure the ties.

Story Behind this Recipe

There is only one main ingredient: kombu. I wanted to make a simple side dish that highlights the delicious taste of kombu.