Spirited away
Sep 03, 2020
3 minutes
CURED KINGFISH WITH SEAWEED AND UMESHU COOLER
SERVES 6 – 8
CURED KINGFISH
500g piece sashimi-grade kingfish
2 tbsps sea salt flakes
1 tbsp caster sugar
1 piece konbu, rehydrated in hot water for 1 hour, drained
SESAME DRESSING
1 tbsp light soy sauce
3 tsps brown rice vinegar
1 tsp roasted sesame oil
½ tsp wasabi
400g piece daikon, sliced crossways 100g fresh seaweed, rinsed and thinly sliced (see note below) baby shiso leaves, or substitute with large basil leaves, to serve sesame seeds,
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