どんな魚でも昆布締めにすると美味しくなる！？昆布締めの正しいやり方 | 菊乃井 三代目主人 村田 吉弘氏

[Kikunoi x Ryori Kingdom] Japanese Cuisine and Traditions to Pass on to Future Generations, Part 12! This time, Kikunoi's third-generation owner, Yoshihiro Murata, teaches us the basic Japanese culinary technique of konbu-jime. Murata says that any fish becomes delicious when konbu-jime is used. This time, we'll be showcasing a dish using sea bream. Ryori Kingdom operates a "Cooking Channel where you can learn the knowledge and tips for making delicious dishes from professional chefs." Become a member of this channel to receive exclusive videos you can only see on Ryori Kingdom!    / @fooverjapan   ★Chapter 0:00 Opening 1:00 Soaking the kelp in sake 1:43 Cutting the sea bream 5:10 Arrange the sea bream on the kelp and place a light weight on top 6:03 Remove the marinated sea bream 6:59 Toss with kinome (leaf greens) 7:24 Today's dish & finished 9:13 Recipe summary 9:24 Store information ■ Quantity Sea bream (as needed) 2 pieces of konbu (kelp) 1.5-2% salt Sake (as needed) Diluted soy sauce (as needed) Kinome (leaf greens) (as needed) Rice vinegar (as needed) Fillet the sea bream into three pieces, separating the back and belly. Remove the skin and cut into 3cm wide fillets. Slice the thicker parts of the flesh to make them even in thickness. Slice into thin strips, sprinkle with 1.5-2% salt and leave for 1 hour. Add 1/2 tablespoon of sake and let it blend. Place the sea bream between the kelp that has been soaked in sake and leave for 1-3 hours. Remove from the kelp and garnish with rice vinegar and chopped kinome leaves. ■Recommended videos for those who watched this video ★Recommended videos on the channel    • 菊乃井 村田シェフ「塩昆布･ぬか漬け」調理術 ｜【日本料理】【和食】【後世に残したい...      • 菊乃井 村田シェフが伝承したい「ぜんまいと揚げの白和え･めばるの煮付け」| 【日本料...      • 【寿司の原点】団扇要らずで作る美味しい酢飯の作り方 | 菊乃井 三代目 主人 村田 吉弘氏      • 【日本料理の基礎】誰でも美味しく出来る、出汁の取り方 | 菊乃井 三代目 主人 村田...   ◇Kikunoi Main Branch https://kikunoi.jp/kikunoiweb/Honten/... 459 Shimokawara-cho, Shimokawara-dori Yasaka-torii-sagaru, Higashiyama-ku, Kyoto Lunch: 12:00-12:30 Dinner: 5:00-7:30 ↓Google Map↓ https://goo.gl/maps/tp47Dmky89qpFo9P8 ◇Cuisine Kingdom Website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cooking Studio Operated by Cooking Kingdom in Umeda, Osaka) https://foover.jp/ ◇Rent a Kitchen Studio here https://foover.jp/rental/ ◇Apply for a Cooking Kingdom Annual Subscription here (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★For business or interview requests, please contact us here. [email protected] ■Instagram Cooking Kingdom   / cuisinekingdom   Cooking Kingdom Cooking Studio FOOVER   / gourmetstudio.foover   ■Facebook Cooking Kingdom   / cuisinekingdom   Cooking Kingdom Cooking Studio FOOVER   / fooverofficial