Kombu Cured Sea Bream

Tai kombujime

Preparation info
  • serves


    • Difficulty


Appears in

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

Published 2009

  • About


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


  1. Cut the sea bream into small pieces, sprinkle on a light coating of salt and leave for one hour.
  2. Sprinkle (1) with sake. Sandwich between the kombu and leave for 2-5 hours.
  3. 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