Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, kombu-marinated flounder. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
This dish is to enjoy sashimi and the fragrance of kelp together. So white meat fish is better because they are usually light taste. I think Sea Bream (Tai) Sashimi is most popular for Kobu Shime.
Kombu-Marinated Flounder is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Kombu-Marinated Flounder is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook kombu-marinated flounder using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kombu-Marinated Flounder:
- Prepare 2 cuts Flounder sashimi
- Take 4 Kombu
- Get 1 dash Salt
- Get 1 dash Sake
The Brewer's Choice this month is Coffee Session IPA! This beer is made with single origin coffee beans. Equally evident was how each dish reflected Yonemura's French culinary training and fascination with high quality Japanese ingredients; from the amuse bouche of kombu-marinated flounder paired with a refreshing pear spring roll, to the clam and lobster bouillabaisse with gruyère cheese appetiser, to the bowl of garlic rice, and, most remarkably, the nicely seared wagyu beef served with. Madai (Red seabream) with plum paste and kombu (marinated kelp) Hirame (flounder) Marinated Kohada! (gizzard shad) One of the very tasty Hikarimono!
Steps to make Kombu-Marinated Flounder:
- Lightly salt the flounder and set aside for a while.
- Choose a wide piece of kombu and pat it with a paper towel moistened with sake.
- Sandwich the flounder between 2 sheets of kombu. Completely cover with plastic wrap. Lightly secure with a piece of string in two places, and store in the refrigerator.
- Marinate for as long as you like–a few hours, overnight, or 2-3 days. The taste will differ depending on each length of marinating, but each will result in a distinctly delicious dish.
Chopped Aji (spanish mackerel) with scallions and shiso leaf. Ika (squid) seared after being scored by the knife. Madai (Red seabream) with plum paste and kombu (marinated kelp) Hirame (flounder) Marinated Kohada! (gizzard shad) One of the very tasty Hikarimono! Chopped Aji (spanish mackerel) with scallions and shiso leaf. Ika (squid) seared after being scored by the knife.
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