Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, shio-kombu marinated red sea bream sashimi and rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Buy Groceries at Amazon & Save. Great recipe for Shio-Kombu Marinated Red Sea Bream Sashimi and Rice. I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture.
Shio-Kombu Marinated Red Sea Bream Sashimi and Rice is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Shio-Kombu Marinated Red Sea Bream Sashimi and Rice is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook shio-kombu marinated red sea bream sashimi and rice using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Shio-Kombu Marinated Red Sea Bream Sashimi and Rice:
- Make ready 10 grams Shio-kombu
- Get 25 grams Red sea bream sashimi (sliced thinly on the diagonal)
- Get 1 tsp White sesame seeds
- Get 3 leaves Shiso leaves (julienned)
- Make ready 1 bowl Plain cooked rice
- Make ready 1 grams Bonito flakes
- Prepare 1 Umeboshi paste
- Get 1 tsp Sesame oil
- Make ready 1 Shredded nori seaweed
Then place the Kelp on top of the Sea Bream. To make marinade, combine all ingredients. Tai-meshi is a traditional Japanese dish consisting of seasoned rice with red sea bream. The fish is scaled, gutted, cleaned, seasoned with salt and sake, then lightly grilled.
Instructions to make Shio-Kombu Marinated Red Sea Bream Sashimi and Rice:
- Line a container with shio-kombu and lay the sea bream sashimi slices on top, then put some more shio-kombu on top of that. Cover with plastic wrap and leave to marinate in the refrigerator overnight (to make kombu-jime).
- Mix the marinated sashimi, shio-kombu and all, with the shredded shiso leaves and sesame seeds. Chill the mixed sashimi if possible.
- Mix the bonito flakes, de-pitted umeboshi and sesame oil into the rice and place in a bowl.
- Top the rice with the sashimi and shredded nori seaweed and it's done. It's delicious with wasabi soy sauce if you like.
- Check out this recipe for egg over rice with shio-kombu.
- Also see this recipe for dashi-chazuke (rice with tea).
The stock is made with a combination of kombu kelp, salt, soy sauce, mirin, sake, and grated ginger. Once cured, you can use the kobujime for sushi, sashimi, or in a crudo such as the one I did above with ume paste, olive oil and salted konbu. Kobujime also works fabulously in ochazuke where the cured fish is placed on hot rice and covered with green tea, which extracts the umami from the Tai, creating a broth, while gently poaching the fish. Shake the bag to coat the sashimi and place it flat on a plate on the bottom shelf of the refrigerator. The sashimi is seared with boiling water first, then marinated in soy sauce flavour before slicing.
So that’s going to wrap this up with this special food shio-kombu marinated red sea bream sashimi and rice recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
