Japanese｜Seafood｜Winter｜鯛の昆布〆・春の香り
Konbu-Cured Sea Bream with a Hint of Spring Aroma
Cooking Studio Culinary Art 2019.Dec.
Ingredients
| Sea bream sashimi | 1 fillet |
| Kombu | Two 20cm pieces ... Wipe with a cloth moistened with vinegar |
| Salt | As needed |
| Vinegar | As needed |
| Salted cherry leaves | 2 pieces |
| Salted cherry blossoms | As needed ... Rehydrate in water |
| Shiso leaves | As needed ... Julienned |
| Wasabi | As needed |
| Sushi vinegar with kombu | As needed |
Procedure
- Lightly sprinkle salt on the sea bream and let it rest for 20 minutes. Rinse under running water, then wash with vinegar and pat dry.
- Sandwich the sea bream from step 1 between the kombu sheets, place cherry leaves on top, and wrap in plastic wrap. Lightly weight it down and store in the refrigerator. (Leave for 4 hours or more depending on your preferred degree of pickling.)
- Thinly slice the sea bream from step 2 and arrange on a plate. Garnish with cherry blossoms, shiso leaves, and wasabi. Drizzle with sushi vinegar diluted with an appropriate amount of water.