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Deep-Fried Cod in Tororo Kombu (Short Video) - Recipe Video

A simple and easy to understand recipe video shows how to make Deep-Fried Cod in Tororo Kombu (Short Video).
We wrapped tororo kombu around the cod and deep-fried it. Wrapping tororo kombu around the cod enhances the umami taste even more. You'll want more rice to eat together with, and you'll also find it very suitable as finger food to go with alcohol. Using your other favorite fish can help you to explore the dish further. Please try it out and we hope you like it!
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Cook time

30 minutes

Ingredients
2 servings

  • Codfish
    250 g
  • Base Seasoning
  • Cooking sake
    1 tbsp
  • Grated ginger
    1 tsp
  • Tororo kombu
    20 g
  • Frying oil
    as needed
  • Lemon
    2 slice(s)

How to make

  1. 1. Cut the cods into bite-sized pieces.
  2. 2. Combine Step 1 and the marinade into a tray, mix it with your hands, cover the bowl with plastic wrap, and leave it in the refrigerator for about 15 minutes.
  3. 3. Lightly wipe off the marinade and wrap tororo kombu in Step 2.
  4. 4. Pur about 1-inch height of oil into a pan and heat it up to 170°C (340°F). Add Step 3 and deep-fry them for about 3 minutes until cooked through, then drain the excess oil.
  5. 5. Transfer to a plate and garnish with lemon.

Tips for cooking

The cod flesh is soft, so it's easy to break. Please be careful when you treat them. The cod flesh contains sodium. If you are concerned about the sodium intake, please increase the amount of cooking wine in the marination to remove the saltiness.

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