Kombu Maki Rolls

• 8 slice Kombu (cut into 15 cm pieces)
• 4 pieces Kampyo
• 4 fish Raw dried herring
• 600 ml Kombu based dashi stock
• 3 tbsp of each Sugar, sake
• 3 tbsp Soy sauce
• 1 tbsp Mirin

1. After rubbing the dirt off the konbu, rehydrate in water.
2. Soak the kanpyou, rub with salt, and rinse in water.
3. After rehydrating the raw dried herring in water, boil it quickly, and wash off the scales.
4. Cut the herring to the length of the konbu, roll it up, and tie with the kanpyou.
5. Boil in the A seasoning until soft, then add in the B seasoning, cover with an 'otoshibuta' drop lid, and boil.
6. Finally, add in the C seasoning, and bring to a quick boil.

stock, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/149068-kombu-maki-rolls (may not work)