Roll of Tangle with Herring 　　　(Kobu-maki)
2 or 3 sheets of tangle (kobu)
25g dried bottle gourd strip (kampyou)
3 soft dried herrigs (sofuto nishin)
A	1 cup kelp soup (dashi)
	1 tbsp vinegar (su)		kampyou	sofuto nishin
	2 cup sake
B	3 tbsp sugar (satou)
	1 tbsp mirin
4 tbsp soy sauce (shouyu)
1. Dip the tangle in water and cut into 5cm long to make 12 small sheets. 2. Wash the dried gourd strips, rub with salt, keep for 20 minutes and wash. 3. Cut each soft dried herring into 4 pieces. 4. Put a piece of herring on a sheet of tangle and roll up. Tie with gourd strips. 5. Put the rolled tangle knot side down in a pan. Add kelp soup, vinegar and sake, and simmer with a small lid over midium heat. 6. When the tangle become soft, add sugar and mirin. After 5 minutes add soy sauce and continue simmering until the liquid is reduced over low heat. Serves 4