Basic Japanese Home Cooking
Let’s learn from a veteran Japanese housewife!
鯛の昆布締め
Tai no Kobu (Konbu)-jime Konbu-cured Sea Bream Ingredients (serves 4) 2 fillets of sea bream for sashimi (400 g) Sauce (nihaizu) 2 pieces of konbu kelp (15-cm long) Equal amounts of soy sauce and vinegar Salt *Citrus juice can be substituted for the vinegar in the sauce. Wasabi This time, we used daidai (a bitter orange).
att. Recipe
Cooking directions:
For even coverage, sprinkle the salt from about 30 cm above the fillets.
Place the fillets skin-side down on a tray that has been sprinkled with salt and then salt the fillets. Generously sprinkle salt on the thicker part of each fillet.
Place the fillets on a wire rack and refrigerate for about 15 minutes.
Lightly rinse the kelp in water and pat dry. Wipe any excess moisture off the fillets, cover each fillet with a piece of kelp, seal with plastic wrap and refrigerate for about 3 hours. If a wire rack is not available, use cooking paper.
Remove the kelp and slice the fillets into 5-6 mm-thick pieces.
It can be used with Western dishes, much like carpaccio.
Serve with wasabi, sauce, and your choice of garnishes.
Tips: When slicing the fillet to make the sashimi, use the sogi-giri technique; that is, thinly slice each fillet at an angle.
Konbu-curing is the Japanese cooking style of wrapping sashimi with kelp to absorb the moisture, which firms up the fish and also helps it to keep longer. It also adds the savory flavor of the kelp to the sashimi.
For more details, go to http://www.att-japan.net/recipe/ high heat
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Japanese Liquid Measures: 1 cup = 200 ml = 6.76 fl oz / 1 tablespoon = 15 ml = 0.5 fl oz / 1 teaspoon = 5 ml = 0.16 fl oz
16 att. JAPAN Winter/2011-12
Instructor: Kazuko Karasawa I learned cooking from my parents, who ran a Japanese restaurant, and my grandmother, who lived to be 100 years old. As a housewife, I've been cooking for 18 years. I like cooking everyday, taking care of my family’s health. This dish goes better with this sauce than soy sauce. The fish itself has a different flavor from sashimi. I can easily make this and that is also good.
Student: Laetitia Ogawa I was born in France and grew up there. I married a Japanese man. Because Japanese food is good for the health and my son and husband both like it very much, I want to master Japanese recipes.