Tai Kombu-mushi (Steamed Sea Bream on Kombu Seaweed)
https://cookingwithdog.com/recipe/kombu-mushi/
Servings
1person
Cook Time
30minutes
Servings
1person
Cook Time
30minutes
Ingredients
  • 1 piece Red Sea Breamwith bones, also known as tai, substitute: any type of white fish
  • Enoki Mushroomssubstitute: shiitake or shimeji
  • 1 slice Carrots5mm/0.2″ thick
  • Mitsuba Parsley4cm/1.6″ pieces, substitute: shungiku, kaiware radish sprouts or mizuna
  • 1 tbsp Sakeor white wine
  • 1 sheet Dashi Kombu Seaweed6x15cm/2.5″x6″
  • 1/2 Yuzu Citrus
  • Soy Sauceto taste
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s prepare the ingredients. Clean the kombu seaweed with a dampened towel. The white powder contains much of the flavor so don’t wash it off.
    		 First, let’s prepare the ingredients. Clean the kombu seaweed with a dampened towel. The white powder contains much of the flavor so don’t wash it off.
  2. Wet the surface using a kitchen brush.
    		 Wet the surface using a kitchen brush.
  3. Next, rub the salt on both sides of the tai, also known as sea bream. You can also substitute your favorite type of white fish.
    		 Next, rub the salt on both sides of the tai, also known as sea bream. You can also substitute your favorite type of white fish.
  4. Coat the tai with sake. This process will help to bring out the savory flavor and remove the fishy odor. Then, let the fish sit for 15 minutes.
    		 Coat the tai with sake. This process will help to bring out the savory flavor and remove the fishy odor. Then, let the fish sit for 15 minutes.
  5. Now, place the kombu seaweed onto a plate.
    		 Now, place the kombu seaweed onto a plate.
  6. With a paper towel, remove the excess moisture from the tai. And place it onto the kombu.
    		 With a paper towel, remove the excess moisture from the tai. And place it onto the kombu.
  7. Add the enoki mushrooms and slice of carrot.
    		 Add the enoki mushrooms and slice of carrot.
  8. Then, pour the sake over the fish.
    		 Then, pour the sake over the fish.
  9. And now, bring a pot of water to a boil. Wrap the lid with a kitchen towel to keep the condensation from dripping.
    		 And now, bring a pot of water to a boil. Wrap the lid with a kitchen towel to keep the condensation from dripping.
  10. Place the plate into the pot and cover.
    		 Place the plate into the pot and cover.
  11. Steam the fish on high heat for about 10 minutes. The cooking time may slightly change depending on the size of fish so adjust it accordingly. Be careful all of the water does not evaporate while steaming.
    		 Steam the fish on high heat for about 10 minutes. The cooking time may slightly change depending on the size of fish so adjust it accordingly. Be careful all of the water does not evaporate while steaming.
  12. Now, garnish with the mitsuba parsley. And cover again.
    		 Now, garnish with the mitsuba parsley. And cover again.
  13. When the mitsuba leaves slightly soften, it is ready.
    		 When the mitsuba leaves slightly soften, it is ready.
  14. Turn off the burner and remove the plate. The steam is also extremely hot so be careful not to burn yourself.
    		 Turn off the burner and remove the plate. The steam is also extremely hot so be careful not to burn yourself.
  15. The combination of the savory taste of the steamed tai and kombu, the slight tartness and fresh aroma of the yuzu citrus make this dish absolutely delicious. Squeeze the yuzu juice over the tai and add a small amount of soy sauce to taste.
    		 The combination of the savory taste of the steamed tai and kombu, the slight tartness and fresh aroma of the yuzu citrus make this dish absolutely delicious. Squeeze the yuzu juice over the tai and add a small amount of soy sauce to taste.
Recipe Notes

Cooking fish with the bones in will add to the savory taste, but make sure to remove them before swallowing. You can also use fillets and still make this delicious dish.
If you use a plate or shallow bowl, make sure the ingredients are not sitting in the water.