Horsetail kelp
When making kombu-jime (kelp-cured seafood), leaving it at room temperature will help it to pickle faster, but be aware that depending on the season, this may not be hygienic. It is safer to keep it in the refrigerator
How to make it
1
Wash the horse mackerel fillets in vinegar and peel the skin off with the back of a knife or your fingers
2
Place kelp in a glass container and arrange the sliced horse mackerel on top. Cover with the kelp and place in the refrigerator to rest for about 20 minutes
3
Remove from the refrigerator, cut the konbu into strips and arrange in a bowl. Arrange the horse mackerel on top of the konbu, and top with shredded ginger, myoga, and shiso leaves to taste
Ingredients for 2 people
-
- Uses filleted horse
- 1 fish
-
- vinegar
- A little
-
- kelp
- 1 piece
-
- For the ginger
- A little
-
- For toppings
- A little
-
- For the shiso leaf
- A little
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