Kelp-Cured Sea Bream Sashimi (Tai no Kombu-Jime)

Method9 steps

1. 1

   Step 1: Keep the two sashimi-ready sea bream fillets cold until preparation. Put them in a wide clean container and sprinkle the full ¼ tsp salt evenly over both sides.

   Uses 2 sea bream fillets intended for raw sashimi · ¼ tsp salt

   
2. 2

   Step 2: Cover the salted fish and refrigerate for 1 hour at 4°C (40°F) or colder. Prop one side of the container up slightly so released liquid collects away from the fillets. Start softening the kombu in step 3 during this same hour.

   Initial fish refrigerator rest · 60 minUses Both salted sashimi fillets

   
3. 3

   Step 3: While the fish rests in the refrigerator, lightly dampen a clean cloth with water and wipe dust from both kombu sheets. Put the sheets in a separate container, rub them with the full ½ tbsp sake and leave for 1 hour to soften. Start this hour when the sake is applied; it can run alongside the fish’s first rest.

   Soften the sake-rubbed kombu · 60 minUses 2 dried kombu sheets, each large enough to cover both fillets · ½ tbsp sake · A little clean water for lightly dampening the kombu wiping cloth

   
4. 4

   Step 4: Once the fish has completed its one-hour refrigerator rest, drain off and discard the released liquid. Pat the fillets dry with kitchen paper, keeping the fish cold.

   Uses The rested salted fillets, lifted from their released liquid

   
5. 5

   Step 5: After the kombu has softened for its own full hour, pat both sheets dry. Lay one sheet down, arrange both whole dried fillets on it and cover them with the second sheet so the fish is sandwiched between the kombu.

   Uses Both drained and dried sashimi fillets · Both softened kombu sheets, patted dry

   
6. 6

   Step 6: Wrap the entire fish-and-kombu sandwich tightly in plastic wrap. Refrigerate at 4°C (40°F) or colder for 24 hours. This selected method cures whole fillets; do not substitute the shorter timing for pre-sliced fish.

   Cure whole fillets in kombu · 1440 minUses The whole-fillets kombu sandwich

   
7. 7

   Step 7: At the end of the 24-hour cure, mix all 1½ tbsp Japanese soy sauce with all 1½ tbsp ready liquid dashi. Divide the sauce between two individual dipping bowls and keep it cold until serving.

   Uses 1½ tbsp Japanese soy sauce (koikuchi shoyu) · 1½ tbsp ready liquid dashi stock

   
8. 8

   Step 8: Unwrap the cured fish-and-kombu package. Remove and discard both kombu sheets, then use a clean board and sharp knife to cut the cured sea bream into thin sashimi slices.

   Uses The complete cured fish-and-kombu package

   
9. 9

   Step 9: Serve the sliced cured fish promptly with both dipping bowls and wasabi paste as desired. Keep it refrigerated until serving and eat it on this next day, after the cure; do not add another day of storage. The fish remains raw.

   Uses All sliced cured sea bream · Both prepared dipping sauce bowls · wasabi paste