Hiii, am making right now but I only have nishime konbu, hope it works 🤞😁 And I dunno if I can make it in advance, boil in plain water for 2 houts today and continue tomorrow with soy sauce, mirin and sugar for 30 mins? 🤔 Nice you have so many helpers. I am the only one who will tackle this dish 😅
@@Caritaira HAPPY NEW YEAR! They turned out great! Following Aunty's recipe x 3. It has perfect taste to me as I used low-sodium soy sauce so the result was not as bold sweet, bold salty like mostly sold in delicatessen places on Oahu 😉 I boiled them in water for abt 1 hour. I had to "wash" each one under running water after as each konbu maki was "dirty" from pork scum 🤔 Then I put them in the fridge to continue boil them for 45 mins with seasoned water the next day, on New Year's Day. The package of konbu seaweed I used is different, the end result is not smooth & shiny like yours but "bumpy" 🤦♀️😁 I even used the same broth to cook mochi kinchaku 🥰
Oh my goodness...I’ve been away from home and living on the mainland in Texas for over 7 years, and this dish looks so ‘ono. I’m homesick! Thank you for this recipe it looks so delicious and I plan on making it!
thank you for sharing this recipe. While I was watching this video, I seen a very familiar face. It was Dr. Warren Tamamoto. He was my doctor for many years at Kaiser and actually saved my life. Please say hello to him for me and hope he's enjoying his retirement.
Burdock is like my once married name, Burdick! Ha ha!! I wonder where you get it. I've never seen it. However, the mushrooms, pork, carrots, and soy sauce look yummy! Aunty Claire, it was a complete success!!! ( except I wasn't there to have some!!!) 💝
@@Caritaira I believe traditionally japanese use herring. It means something like bringing a good luck. Fresh herrings are hard to obtain so stores sell dried herring called Migakinishin. In Kyoto they put a cooked Migakinishin over Soba. Normally herring, salmon, mackerel, oily fish.
You inspired me....I am going to try to make Konbu Maki
Let me know how it turns out!
What a great family
Thank you, Glen!
Hiii, am making right now but I only have nishime konbu, hope it works 🤞😁
And I dunno if I can make it in advance, boil in plain water for 2 houts today and continue tomorrow with soy sauce, mirin and sugar for 30 mins? 🤔
Nice you have so many helpers. I am the only one who will tackle this dish 😅
Hi Maria! How did it turn out? Happy New Year!
@@Caritaira HAPPY NEW YEAR! They turned out great! Following Aunty's recipe x 3. It has perfect taste to me as I used low-sodium soy sauce so the result was not as bold sweet, bold salty like mostly sold in delicatessen places on Oahu 😉
I boiled them in water for abt 1 hour. I had to "wash" each one under running water after as each konbu maki was "dirty" from pork scum 🤔 Then I put them in the fridge to continue boil them for 45 mins with seasoned water the next day, on New Year's Day.
The package of konbu seaweed I used is different, the end result is not smooth & shiny like yours but "bumpy" 🤦♀️😁
I even used the same broth to cook mochi kinchaku 🥰
Thank you for all your family recipes,it makes me so happy 😀.
That is so nice to hear!
Oh my goodness...I’ve been away from home and living on the mainland in Texas for over 7 years, and this dish looks so ‘ono. I’m homesick! Thank you for this recipe it looks so delicious and I plan on making it!
Hope you enjoy! Thank you for watching all the way from Texas!
thank you for sharing this recipe. While I was watching this video, I seen a very familiar face. It was Dr. Warren Tamamoto. He was my doctor for many years at Kaiser and actually saved my life. Please say hello to him for me and hope he's enjoying his retirement.
Such a small world! Will do! Thanks for watching.
Burdock is like my once married name, Burdick! Ha ha!! I wonder where you get it. I've never seen it. However, the mushrooms, pork, carrots, and soy sauce look yummy! Aunty Claire, it was a complete success!!! ( except I wasn't there to have some!!!) 💝
Yes! Those ingredients go well together. I believe you can find gobo at the asian markets.
Very different you used pork. We normally use herring or salmon.
Really? How interesting?
I wonder if you can use chicken instead?
@@Caritaira I believe traditionally japanese use herring. It means something like bringing a good luck. Fresh herrings are hard to obtain so stores sell dried herring called Migakinishin. In Kyoto they put a cooked Migakinishin over Soba. Normally herring, salmon, mackerel, oily fish.
@@ladywoodelf Traditionally Japanese use oily fish like herring, salmon, etc. You can use chicken if you want.