Tai Kobujime Recipe (Red Sea Bream Cured with Kombu Seaweed | Specialty Dish in Toyama Prefecture) | 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 Tai Kobujime
https://cookingwithdog.com/recipe/tai-kobujime/

(2 people) Cook Time: 15 minutes
* Letting kobujime sit in the fridge is not included in cook time.

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

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

Search your favorite Cooking with Dog recipes!
https://cookingwithdog.com/recipes/

Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!
https://cookingwithdog.com/shop/

Help translate our recipes and get our original Mug, Chopsticks and T-shirt!
https://cookingwithdog.com/register/

You might also enjoy ...
Tai Chazuke
https://youtu.be/bUhuuUfmlt8
Fukagawameshi
https://youtu.be/gM_5E1aUloQ

https://cookingwithdog.com
https://youtube.com/cookingwithdog
https://facebook.com/cookingwithdog
https://instagram.com/cookingwithdog
https://twitter.com/cookingwithdog
https://pinterest.com/cookingwithdog

#kobujime #seabreamrecipe #recipe

Music courtesy of Audio Network