Sea Bream Marinated in Konbu Kelp
The cherry blossom season coincides with the season for sea bream. Marinating the sea bream fillets in konbu kelp dampened with vinegar water infuses it with the konbu's umami and fragrance. This dish is guaranteed to impress your guests.
Photographed by Masaharu Shirane
Calorie count is per serving.
Ingredients (Serves 4)
- 1 block sea bream (sashimi grade) (200 g)
- 20 g konbu kelp
- Rice vinegar
- A pinch of salt
- 1/2 tsp sake
- A pinch of wasabi
- 4 pieces nori (1/2 square sheet cut into 4)Note
Tear into small pieces and soak in water for 2-3 minutes.
- Shiso flower spikes, as desired
- Soy sauce
Pour equal amounts of rice vinegar and water into a tray and soak the konbu till soft.
Sprinkle a little salt over the sea bream and set aside for 30 minutes. Wipe off the excess moisture with a paper towel dampened with sake.
Cut the konbu into 1 cm wide strips.
Place the konbu strips on a piece of plastic wrap, leaving 1 cm of space between the strips. Place the sea bream on top. Cover with the konbu strips, leaving a space of 1 cm between the strips. Wrap tightly and leave overnight in the fridge.
Cut the sea bream into sogi-giri pieces.This means tilting the blade at an angle to cut thin slices. Garnish with wasabi, the drained nori and shiso flower spikes. Serve with soy sauce.