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Kombu-Cured Sea Bream Style

Sea bream sashimi style infused with the umami of kombu. A treat for the remission phase.

Main 10 min145 kcal / Protein 18g / Fat 2.5g (per serving)Remission OK
低脂肪寛解期向け刺身和風
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Ingredients

Sea Bream Fillet (sashimi grade)150g
Kombu (kelp)2 pieces, 10cm square each
Vinegara dash
Soy Sauceto taste
Wasabia dash

Instructions

  1. 1

    Lightly moisten the kombu with vinegar.

  2. 2

    Sandwich the sea bream fillet between the kombu pieces and wrap tightly with cling film.

  3. 3

    Cure in the refrigerator for at least 2 hours (can be prepared the day before).

  4. 4

    Slice thinly and serve with soy sauce and wasabi.

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This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

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