Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Kombu Cured Sea Bream

Name: Kombu Cured Sea Bream (Tai kombujime)
Yield: serves 4
Cuisine: Japan
Ingredients: 200 g sea bream fillets (left-side parts); Some light soy sauce; Some lemon juice; Some wasabi, grated; 10 ml soy sauce; Some sudachi juice (Japanese, green citrus fruit); Kombu, as needed; 100 ml ichiban dashi; Some yuzu juice and zest (Japanese citron); Some sake; 20-30 ml light soy sauce; Pinch of salt

Tai kombujime

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

200 g sea bream fillets (left-side parts)
Kombu, as needed
Pinch of salt
Some

Asia
Japan
Fish course
Starter
Pescatarian
Summer

Method

Cut the sea bream into small pieces, sprinkle on a light coating of salt and leave for one hour.
Sprinkle (1) with sake. Sandwich between the kombu and leave for 2-5 hours.
To make the citrus dashi, add the soy sauces, citrus juices and yuzu zest to the ichiban dashi, then strain through a fine meshed sieve