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Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast)

Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast)

A combination of Western soup stock and dashi stock results in a great tasting kombu wraps.

In Japan, the word 'kombu' sounds like a mix between the words for 'joy' and 'happiness', so it's incorporated into many New Years dishes to represent a wish for joy and happiness in the coming year.

Ingredients

Kombu (10 x 40 cm)
3 pieces
Bacon (4 × 20 cm)
12 strips
Dried kampyo
240 cm
Coarsely ground black pepper
to taste
For the sauce
Water
600 ml
Soup stock cube
as needed

Steps

1. Soak the kombu in water for 20 minutes. The liquid will be used later for boiling. Soak the kampyo for 3 minutes and cut into 20 cm strips.
2. Cut the kombu in half, place 2 strips of bacon on top and roll up.
3. Tie with strings of kampyo.
4. In a pan, add the soaked liquid from the kombu, 600 ml of water, and the soup stock cube. Simmer until the kombu becomes soft for about 30 minutes.
5. Season with coarsely ground black pepper to taste.

Story Behind this Recipe

I wanted to make kombu wraps that my kids would like.