Tai Kombu-mushi Recipe (Steamed Sea Bream on Kombu Seaweed)
We are steaming a piece of red sea bream also known as Tai on kombu seaweed. The sea bream is tender and juicy and has absorbed the savory flavor of the kombu seaweed. This dish is very delicious and...
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Cooking tools:
- Kitchen brush
- Plate
- Pot
- Kitchen towel
- Paper towel
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 piece Red Sea Bream (with bones, also known as tai, substitute: any type of white fish)
- Enoki Mushrooms (substitute: shiitake or shimeji)
- 1 slice Carrot (5mm/0.2" thick)
- Mitsuba Parsley (4cm/1.6" pieces, substitute: shungiku, kaiware radish sprouts or mizuna)
- 1 tbsp Sake (or white wine)
- 1 sheet Dashi Kombu Seaweed (6x15cm/2.5"x6")
- 1/2 Yuzu Citrus
- Soy Sauce (to taste)
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