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


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
https://cookingwithdog.com/recipe/tai-kobujime/ (2 people)
180g Red Sea Bream, sashimi-grade, or substitute: salmon, hirame, suzuki or any type of white fish
2 sheets Dashi Kombu Seaweed, 20x15cm/7.9"x5.9" flat kombu for kobujime
3 heads Spinach, boiled, cut into 2~3 cm/0.8"~1.2" pieces, or substitute: komatsuna, broccoli or asparagus
Sake
Wasabi
Soy Sauce We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?v=RqRWILxJCFA&ref=share Thank you for your support! Get Francis Mug by Translating Our Recipes
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Tai Chazuke

Fukagawameshi
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https://cookingwithdog.tumblr.com 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
https://cookingwithdog.com/ja/recipe/tai-kobujime/ <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

わさび
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鯛茶漬け

深川めし
https://youtu.be/gM_5E1aUloQ Music courtesy of Audio Network

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