Japanese｜Seafood｜Spring｜Vegetables｜鯛の昆布締めカルパッチョ風・昆布のかき揚
Kelp-marinated Sea Bream Carpaccio Style with Kelp Tempura
Culinary Art Kitchen 2023.May
Ingredients
| Sea bream sashimi | ~100g (block or fillet) |
| Dried kelp | 2 sheets ... Sized to fit the sashimi |
| Sake | As needed ... Use to wipe the kelp with kitchen paper |
| Salt | To taste |
Vegetable Garnish
| Daikon, carrot, cucumber, myoga | ... Julienne, soak in water, and drain |
| Amanatsu orange | ... Peel and segment |
| Sprouts, shiso buds |
Balsamic Sauce
| Balsamic vinegar | 1 tablespoon |
| Dark soy sauce | 1/2 tablespoon |
| Sugar | 2/3 teaspoon |
| Whole grain mustard | 2/3 teaspoon |
| Salt & Pepper | To taste |
Instructions
- Lay the sea bream sashimi on a piece of kelp wiped with sake. Lightly sprinkle with salt and cover with another piece of kelp.
Wrap in plastic wrap and refrigerate for 3 hours to create Kombu Jime (kelp curing). - Plate the kombu-cured sea bream with the vegetable garnish. Drizzle olive oil and sprinkle salt on the sea bream, then top with the Balsamic Sauce.
- Cut the used kelp into thin strips, coat with flour, and dip in a batter of equal parts flour and water. Deep fry in low-temperature oil until crispy. Serve with salt or powdered sansho pepper. Kombu Kakiage.