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–+ servings

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

Prep Time10 minutes
Resting Time1 day
Total Time1 day 10 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

Instructions 

  • Place 2 fillets sashimi-grade sea bream in a wide container and evenly sprinkle both sides with ¼ tsp salt.
    two fillets of sashimi-grade sea bream in a metal container with sprinkle of salt
  • Cover the container and place it in the refrigerator with one side propped up. This will allow any liquid that comes out to trickle to the bottom of the container. Rest for 1 hour.
    two fillets of sashimi-grade sea bream in a metal container propped up on one side to promote drainage
  • Gently rub the surface of 2 sheets dried kelp (kombu) with a lightly dampened cloth to remove any dust or debris, then place them in a container and rub with ½ tbsp sake. Rest for 1 hour to soften.
    kombu dried kelp rubbed with sake in a metal container
  • After an hour, drain any accumulated liquid and pat the surface of the fish dry with kitchen paper.
    patting the surface of sashimi-grade sea bream dry with kitchen paper
  • Pat each sheet of kombu dry with kitchen paper and then sandwich the sea bream fillets between them.
    two fillets of sashimi-grade sea bream on top of a sheet of kombu dried kelp in a metal container
  • Wrap with plastic wrap and rest in the refrigerator for 1 day.
    two fillets of sashimi-grade sea bream sandwiched between two pieces of kombu dried kelp wrapped with plastic wrap in a metal container
  • Mix 1 ½ tbsp Japanese soy sauce (koikuchi shoyu) and 1 ½ tbsp dashi stock together and pour into individual dipping bowls.
    kombu jime dipping sauce in a glass measuring jug
  • Unwrap the sea bream and cut into thin slices. Discard the kombu or use it for decoration when plating up.
    cutting sea bream kombujime on a wooden chopping board
  • Serve alongside the dipping sauce and wasabi paste. Enjoy!
    dipping a piece of kombu-cured sashimi-grade sea bream into a small fluted white bowl of soy sauce