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Ingredients
- 3 pieces Kombu (10 x 40 cm)
- 12 strips Bacon (4 x 20 cm)
- 240 cm Dried kampyo
- 1 Coarsely ground black pepper
- 600 ml Water
- 1 Soup stock cube
Method
- 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.
