Tai Kobujime Recipe (Red Sea Bream Cured with Kombu Seaweed) | Cooking with Dog

 

With fabulous kombu seaweed we are making Red Seabream Kobujime a local dish in the Toyama Prefecture The ingredients will absorb the savory umami of the kombu making them more delicious How to Make Red Seabream Kobujime 2 people 180g Red Sea Bream sashimi grade or substitute salmon hirame suzuki or any type of white fish2 sheets Dashi Kombu Seaweed 20x15cm 7 9 x5 9 flat kombu for kobujime3 heads Spinach boiled cut into 2 3 cm 0 8 1 2 pieces or substitute komatsuna broccoli or asparagusSakeWasabiSoy SauceGet Francis Mug by Translating Our RecipesOrder Francis T shirts and Apron You might also enjoy Tai ChazukeFukagawameshi立派な昆布を使って富山の郷土料理 昆布締めを作ります 昆布の旨味が食材に移ってとても美味しくなります 真鯛の昆布締めの作り方 材料 ２人分真鯛 刺身用 180g サーモン ヒラメ スズキなど白身の魚昆布 昆布締め用 20x15cm 平らな昆布２枚ゆでたほうれん草 ２ ３cm長さ ３株分 小松菜 ブロッコリー アスパラガスでも良い酒わさびしょうゆ英語レシピを他の言語に翻訳してフランシスのマグカップを手に入れる フランシスのTシャツとエプロンを注文 こちらもオススメです 鯛茶漬け深川めしMusic courtesy of Audio Network

 

 

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