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Winged Kelp Rolls (Kobumaki)

Winged Kelp Rolls
Kobumaki is a Japanese dish that is typically served during Osechi Ryori – the traditional Japanese new year feast. The feast is comprised of several small dishes that each represent a wish for the new year; fertility, prosperity, good fortune, good health, and happiness. Kobumaki represents happiness, because kobu sounds similar to the Japanese word for happiness – yorokobu. Therefore, this dish is thought to bring good luck! Although kobumaki are traditionally filled with salmon, we’ve provided a vegetarian alternative with onion, carrots and cabbage. The strips of winged kelp are delicate to the touch and easily biteable, with a lovely umami flavour that brings everything together.
This recipe makes about 12 rolls
Cooking time: 20 minutes


2 long winged kelp strips (around 120-150 cm)
1 onion
3 carrots
¼ cabbage
2 garlic cloves
3 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp toasted sesame seeds


Blanch the winged kelp. When cold, remove the stems and cut the seaweed into 12-15 cm stripes.
Cut the onion, the carrots and the cabbage into thin strips. Crush the garlic.
Sauté the garlic and the onion in a frying pan with sesame seed oil until golden.
Season with soy sauce and rice vinegar.
Add the stripes of cabbage and carrot and sauté 2-3 minutes longer, until cooked but still crunchy. Let the vegetables cool down.
Fill the winged kelp stripes with a bit of the vegetable mixture and roll.
Sprinkle with toasted sesame seeds.

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