What is 真鯛昆布締め Madai Red Seabream Kombu Zime? How to use?

Click here to watch video of "How to cut Kombu zime & How to make Dashi broth using Kombu"!! 🔥🔥🔥

真鯛昆布締め "Madai Red Seabream Kombu Zime" is a Japanese culinary method where, Madai Red Seabream is gently cured and flavored by being wrapped with Kombu kelp.🍣🌿

The process involves applying gentle pressure and allowing the fish to rest, enhancing its texture and imparting a subtle Umami taste from the Kombu.
It tastes kind a smoked salmon, slightly salty, firmer, lots of Umami from Kombu!😍

The Best way to enjoy it is "海鮮茶漬け Kaisen (Seafood) Chazuke" 🍚🐟

"海鮮茶漬け Kaisen Chazuke" is a variation of the traditional Japanese dish, which involves pouring hot Dashi broth over rice with various Sashimi.
You can make amazing "Dashi broth" using leftover Kombu from Kombu zime.✨✨✨ (Don't waste!!)

You can enjoy 2 ways.
1st, Simply enjoy sliced Kombu zime with rice. (eat as Kaisen don) 🍚
2nd, Pour Dashi broth and enjoy as "Kaisen Chazuke"! 🫖

-Apart from that, arrange into salad topping is nice too! 🥗✅

-Dashi broth also can be used as Udon soup, Hotpot or any soup dishes! 🍜✌

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