Kobujime
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This is an age-old method used for curing fish, in particular lean fish such as flounder, tai, etc. The konbu adds a beautifully deep umami flavor and ever so subtly changes the texture of the fish, making it slightly firmer. Often, with fish that has been cured in konbu, it is served with sea salt, dried salted konbu, lemon and/or soy sauce.
Ingredients
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½ pound fish fillet (halibut, flounder, tai, etc.), skin off
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½ teaspoon sake
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2 pieces of Rausu Konbu, each cut to the size of your fillet
Directions
Take the fish fillet and rub the sake all over. Then take the fillet and place on top of a piece of the konbu, now cover the top of the fillet with another piece of konbu. Cut both pieces of konbu to fit around the fish. Wrap in plastic, place on a plate, put a light weight on top and let it sit for 12 to 24 hours* in the refrigerator.
- Remove from the konbu and slice thin for serving.
Recipe Note
*You are curing the fish under the konbu, 12 hours gives you a lighter cure as compared to 24 hours. I recommend experimenting with both curing times to find your desired texture and flavor.