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.
Cut the kombu in half, place 2 strips of bacon on top and roll up.
Tie with strings of kampyo.
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.
Season with coarsely ground black pepper to taste.
Story Behind this Recipe
I wanted to make kombu wraps that my kids would like.
Bacon is quite salty in itself, so be sure to taste before adding extra salt when cooking. It's totally a matter of preference, but I love it topped with generous amounts of coarsely ground black pepper.