Simmered Kombu·Fish Rolls

Ingredients:

1 strip dried kelp seaweed
(komb,,; 2' or 60 cm)
2-112 oz. (75 g) small dried fish
213 oz. (20 g) dried gourd
shavings (kampy"O), soaked
until soft (see p. 69, Basic
Rolled Sushi)
2 c. deshi
3 T. soy sauce
2 T. sugar

3 1. rice wine

Instruction:

Have all the ingredients ready. Wipe the kelp
clean with a damp cloth. Cut into pieces about the same
length as the small dried fish . Set aside.

Soak the small dried fish in water for about 5 minutes.

Remove the heads and entrails.

Place some of the small dried fish in the center of each
piece of kelp, roll into a cylinder, and tie tightly
wilh a dried gourd shaving. Place in a small saucepan.
Mix 1 until blended. Cook the kelp rolls in 1 unlil the sauce
thickens and is almost completely reduced.

Red chili pepper may be added when cooking for a spicy-hot
flavor.