Very cool recipe! I love foraging for seaweed and it's always so difficult to find recipes where the seaweed itself really shines through. This will definitely be something I try in the coming...
Very cool recipe! I love foraging for seaweed and it's always so difficult to find recipes where the seaweed itself really shines through. This will definitely be something I try in the coming months.
Also calling out one of the garnishes, umibudō or sea grapes, is an incredibly fun thing to try if you ever get the chance. I often find them floating about when I'm swimming in the ocean and it's always a welcome snack on my way back to shore.
I had umibudō every chance I could get while I was in Okinawa. You're right, they're super fun to eat and are said to have a ton of health benefits. I've haven't been able to find them at home,...
I had umibudō every chance I could get while I was in Okinawa. You're right, they're super fun to eat and are said to have a ton of health benefits. I've haven't been able to find them at home, even in dried form at Japanese grocery stores.
I'm in Vancouver, Canada. There's a pretty big Asian community here, so finding specialty foods isn't normally a problem. It's a shame that I haven't been able to find any. Food brings me back to...
I'm in Vancouver, Canada. There's a pretty big Asian community here, so finding specialty foods isn't normally a problem. It's a shame that I haven't been able to find any. Food brings me back to places almost as vividly as being there myself, and I've been missing Okinawa for a while now.
This is simply the recipe from the article, to avoid being pinged by copyright of the remaining body text.
Ingredients:
2 150 gram salmon filets (skin on, scaled)
2 sheets kombu (similar in size to fish)
10 milliliters rice oil
25 grams kasu (sake lees)
25 milliliters white wine vinegar
40 grams butter (small cubes, refrigerated)
Watercress, umibudō (sea grapes) or any salad
Directions:
Check your salmon filets for bones and scales, then lay on the konbu and place in a tray.
Pat dry the skin and leave uncovered for at least four hours but preferably overnight in the refrigerator.
The next day, cut your parchment paper slightly larger than your fish filets. Oil the skin and place the fish, skin down, onto the paper.
Heat a frying pan and place the salmon on its parchment paper into the pan. You can leave the konbu on top or remove for simplicity.
Press the fish with a spatula to ensure contact with heat and to stop the skin from curling.
Cook until colored and crisp (around five minutes). The konbu on top should trap some heat, so the fish may not need turning. If you removed the konbu earlier, sear the fish on its opposite side for five seconds.
Mix the sake lees and white wine vinegar in a small pot to make a thin paste. If needed, thin this out with 15 milliliters of water and bring to a hard boil.
Turn off the heat and, whisking constantly, incorporate one cube of butter fully at a time until all are emulsified.
Heat your sauce and plate with the fish on top, garnished with watercress or umibudō, or with a larger salad.
This is simply the recipe from the article, to avoid being pinged by copyright of the remaining body text.
Very cool recipe! I love foraging for seaweed and it's always so difficult to find recipes where the seaweed itself really shines through. This will definitely be something I try in the coming months.
Also calling out one of the garnishes, umibudō or sea grapes, is an incredibly fun thing to try if you ever get the chance. I often find them floating about when I'm swimming in the ocean and it's always a welcome snack on my way back to shore.
I had umibudō every chance I could get while I was in Okinawa. You're right, they're super fun to eat and are said to have a ton of health benefits. I've haven't been able to find them at home, even in dried form at Japanese grocery stores.
That's awesome! What part of the world are you in?
I'm in Vancouver, Canada. There's a pretty big Asian community here, so finding specialty foods isn't normally a problem. It's a shame that I haven't been able to find any. Food brings me back to places almost as vividly as being there myself, and I've been missing Okinawa for a while now.
Does anyone know a way to view this without the paywall? I tried 12ft.io and Web Archive and neither of them worked.
This is simply the recipe from the article, to avoid being pinged by copyright of the remaining body text.