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Kelp (Kombu)-Cured Sea Bream - Recipe Video

A simple and easy to understand recipe video shows how to make Kelp (Kombu)-Cured Sea Bream.
Let me introduce you to the kelp (kombu)-cured sea bream. If you cure it with kombu, it will have a slimy texture and increase the umami flavor. You can also enjoy arranging it with your favorite white-fleshed fish. You should definitely give it a try!
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Cook time

190 minutes

Ingredients
2 servings

  • Sea bream
    150 g
  • Salt
    a pinch
  • Kelp (Kombu)
    20 g
  • Cooking sake
    1/2 tbsp
  • Green shiso leaves
    1 sheets
  • Soy sauce
    1 tbsp
  • Wasabi
    1/2 tsp

How to make

  1. Prepare. Heat cooking sake, let the alcohol evaporate, then rest it.
  2. 1. Thinly slice the sea bream into a 0.2-inch size, sprinkle salt, leave it for 10 minutes, and pat dry it with a paper towel.
  3. 2. Soak cooking sake in a paper towel and moisten the surface of kelp (kombu) evenly with it.
  4. 3. Spread out the plastic wrap, place Step 2 on it, line up Step 1, pinch it with another sheet, and wrap it in plastic wrap.
  5. 4. Place a weight filled with water on a plastic bag and let it rest in the refrigerator for about 3 hours.
  6. 5. Spread green shiso leaves on a plate, arrange Step 4, garnish with soy sauce and wasabi, and it's ready to serve.

Tips for cooking

It will cure faster by cutting them in advance before the curing.

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