Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast). Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast) I wanted to make kombu wraps that my kids would like. Bacon is quite salty in itself, so be sure to taste before adding extra salt when cooking. It's totally a matter of preference, but I love it topped with generous amounts of coarsely ground black pepper.
I roll the carrots up with this for decoration, but you can just make it with pork meat.
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You can have Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast) using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast)
- You need 3 of pieces Kombu (10 x 40 cm).
- You need 12 of strips Bacon (4 × 20 cm).
- You need 240 of cm Dried kampyo.
- Prepare 1 of Coarsely ground black pepper.
- It's of For the sauce.
- You need 600 ml of Water.
- It's 1 of Soup stock cube.
Osechi-ryōri (御節料理 or お節料理) are traditional Japanese New Year foods. Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use. We celebrated a traditional family New Year and now are just relaxing - and constantly eating LOL!
Kombu Bacon Wrap for a Western-style Osechi (New Year's Feast) step by step
- Soak the kombu in water for 20 minutes. The liquid will be used later for boiling. Soak the kampyo for 3 minutes and cut into 20 cm strips..
- Cut the kombu in half, place 2 strips of bacon on top and roll up..
- Tie with strings of kampyo..
- In a pan, add the soaked liquid from the kombu, 600 ml of water, and the soup stock cube. Simmer until the kombu becomes soft for about 30 minutes..
- Season with coarsely ground black pepper to taste..
Yesterday was what we call "Omisoka". This is the day of New Year's Eve. I'm Nami, a Japanese home cook based in San Francisco. Significant such combinations include: Osechi - New Year. Chirashizushi, obvious soup of crumbs along with amazake - Hinamatsuri. botamochi (sticky rice dumpling together with sweet azuki paste.
