Simmered kombu-fish rolls

serves 4

• 1 strip dried kelp seaweed (kombu; 2' or 60 cm)
• 2-1/2 oz. (75 g) small dried fish
• 2/3 oz. (20 g) dried gourd shavings (kampyo), soaked until soft (Basic Rolled Sushi)

• 2 c. dashi
• 3 T. soy sauce
• 2 T. sugar
• 3 T. rice wine

Directions

Have all the ingredients ready (illus. 1).
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 (illus. 2).
Place some of the small dried fish in the center of each piece of kelp (illus.3),
roll into a cylinder, and tie tightly with a dried gourd shaving . Place in a small saucepan. Mix 2 c. dashi,3 T. soy sauce,2 T. sugar3 T. rice wine until blended. Cook the kelp rolls in 1 until the sauce thickens and is almost completely reduced.

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