Fresh Pouting (Cod) kobu jime

Name: Fresh Pouting (Cod) kobu jime
Total time: 1200 s
Cuisine: British
Ingredients: 6 fillets pouting (cod family); Kombu; Cooking sake

Takoyakinori @search

Bristol

Kobu jime is a method to cure fresh fish with kombu seaweed. The fish absorbs umami from kombu seaweed. It’s a traditional way to preserve fish.

I caught loads of pouting and wanted to enjoy it for a week, so I made this to preserve.

Kobu jime is a method to cure fresh fish with kombu seaweed. The fish absorbs umami from kombu seaweed. It’s a traditional way to preserve fish.

I caught loads of pouting and wanted to enjoy it for a week, so I made this to preserve.

Takoyakinori @search

Bristol

Kobu jime is a method to cure fresh fish with kombu seaweed. The fish absorbs umami from kombu seaweed. It’s a traditional way to preserve fish.

I caught loads of pouting and wanted to enjoy it for a week, so I made this to preserve.

Kobu jime is a method to cure fresh fish with kombu seaweed. The fish absorbs umami from kombu seaweed. It’s a traditional way to preserve fish.

I caught loads of pouting and wanted to enjoy it for a week, so I made this to preserve.

Saved

Ingredients

20min

6fillets pouting (cod family)
Kombu
Cooking sake

Saved

Steps

20min

1

Fillet cut.
2

Let the kombu seaweed soak in sake, till the kombu softened.
3

Make fish fillet and kombu “Sandwich”.
4

Keep in a fridge. I ate a day after and five days after.
You could burn the surface lightly.