Flavorful Salmon Kombu-jime: Make it Easily at Home
Flavorful Salmon Kombu-jime: Make it Easily at Home
Elevate Your Salmon! A Simple Recipe for Cured Salmon (Kombu-jime)
Enjoy a richer, chewier salmon experience with this 24-hour aged salmon, made easily in your own kitchen.
Main Ingredients- Fresh Salmon Fillet (800-1000g, choose a thick cut)
- Dried Kombu (Kelp) sheets (5-6 pieces, for dashi or flavor)
- Coarse Salt (for curing)
- Mirin (or Sake, for removing fishiness and adding aroma)
Cooking Instructions
Step 1
Soaking the kombu takes a bit of time, so let’s start with that. Mix mirin and water in a 1:3 ratio, and soak the kombu sheets until they become soft and pliable. (Tip: Soaking in cold water is recommended for better results!)
Step 2
Prepare a whole, fresh salmon fillet. If the skin is already removed, it will be more convenient.
Step 3
Using kitchen paper or a draining cloth (kaiten), gently pat the surface of the salmon to remove any excess moisture and surface oils. This step helps the curing process be more effective.
Step 4
Sprinkle coarse salt evenly over all surfaces of the salmon fillet. Gently rub it in with your hands to ensure the salt coats the entire piece. (Tip: Be careful not to over-salt, as it can become too salty.)
Step 5
Wrap the salted salmon tightly with plastic wrap and place it in the refrigerator for 30 minutes. This resting period allows the salmon to firm up and release some moisture.
Step 6
After 30 minutes, take the salmon out of the refrigerator and rinse it briefly under cold running water to remove the excess salt. Avoid rinsing for too long.
Step 7
Again, use kitchen paper or a draining cloth to thoroughly pat dry the surface of the salmon. Any remaining moisture can dilute the flavor of the kombu-jime.
Step 8
Lay the softened, slightly sticky kombu sheets flat on a large plate or tray. Place the dried salmon fillet on top of the kombu.
Step 9
Wrap the salmon completely and snugly with the kombu sheets, ensuring there are no gaps. This allows the kombu’s umami flavor to infuse into the salmon.
Step 10
Wrap the kombu-covered salmon again with parchment paper to secure it. Then, place it in a vacuum-seal bag or an airtight container and refrigerate for 24 hours to cure. (Tip: Slow curing at low temperatures deepens the flavor.)
Step 11
After the 24-hour curing period, carefully remove the salmon and gently peel away the kombu sheets. Be careful not to let the sticky kombu residue stick to the salmon as you remove it.
Step 12
Gently rinse the surface of the salmon under cold water to remove any remaining stickiness from the kombu. Avoid rubbing too hard to preserve the fresh salmon flavor.
Step 13
Finally, use kitchen paper to thoroughly dry the salmon. Your chewy and deeply flavorful salmon kombu-jime is now ready! Slice it thinly and enjoy it as sashimi, or use it in various dishes like sushi, rice bowls, or salads for a delightful meal!
