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Mullet sashimi and kelp 〆｜ Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Bora : 1 tail
Salt and pepper : a little
kelp : 1 sheet
wasabi : Appropriate amount
soy sauce : Appropriate amount

Time required

30minutes

Procedure

1) Mullet navel 03:00
Remove the scales by removing the scales while running water. Cut the belly and remove the internal organs. Remove the navel of the mullet from the internal organs. Divide the navel in half and remove the white areas. Wash it clean, cut it in half and stick it on a skewer. Shake salt and pepper.
2) Handle 05:10
Drop your head and wash your blood clean. Cut into three pieces, plow the abdomen, remove the bloody bones, and pull the skin.
3) Preparing sashimi 07:37
Cut the fillet into sashimi and kelp, and wrap the sashimi in a dehydrated sheet. Put the kelp back in half with water, apply sake to the surface, sprinkle with salt and sandwich the mullet. Wrap it in plastic wrap and put both in the refrigerator for half a day.
4) Finish 08:45
Remove the wrap and kelp, cut as you like, and serve.

Point

It is said that the season of mullets is winter and summer mullets are odorous and not delicious.
The larger the mullet is, the more delicious it is. When oil is applied, the eyes turn white.
Karasumi is a mullet egg.
The skin of the mullet is dirty, so it's a good idea to lift it up a little and pull the skin.
The reason why the kelp is not completely returned is to absorb the moisture of the mullet.
Kobujime is a combination of glutamic acid from kelp and inosinic acid from fish, giving it an exquisite taste.
Bora's navel is more delicious when baked with outdoor spices.
It is delicious even if it is thinly made, tightened with ice and eaten with vinegar miso.
The time required does not include the time to put it in the refrigerator.