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1
I used a stone flounder this time.
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2
Spread the fillets open.
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3
Sprinkle lightly with salt, and leave for 30 minutes to an hour until moisture comes out of the fish.
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4
Wipe off all the moisture that has come out of the fish.
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5
Wipe down the konbu seaweed carefully with vinegar.
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6
It will become soft and will absorb flavors better, plus it's more hygienic.
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7
Stack the konbu seaweed, then a piece of fish, then konbu, then fish, then konbu in alternate layers.
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8
Wrap it all up tightly in plastic wrap.
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9
Weight down with something fairly light.
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10
I often use a non-frozen ice pack.
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11
It's very stable.
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12
Leave to marinate in the refrigerator for 6 hours or more, up to 2 to 3 days.
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13
Stop when it reaches the flavor you want.
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14
You can treat leftover pieces of sashimi in this way.
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15
They are ready in about 3 hours.
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16
Chop up the konbu seaweed that you used and immerse it in soy sauce.
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17
Eat it with sashimi.
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18
You can also use the konbu seaweed to make dashi stock, or chop it up and add it to simmered dishes.
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19
This is a wider view of the plate in the top photo.
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20
This is fish that's been marinated for a whole day.
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21
It's so delicious!
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22
This has been marinated for 2 days.
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23
The color of the konbu seaweed has been transferred to the fish a little.
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24
It has a rich, moist texture and is packed with the umami of the konbu seaweed.
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25
I like it best at this stage.
