Name: Japanese Style Sea Bream Kelp Pickles
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 150g snapper; 20cm*7cm*2 Khumbu; 2 teaspoons Sake; 1/2 teaspoon Soy sauce; a little salt; 1.5 teaspoons Thin soy sauce; 1/2 orange; a little Lemon juice; 1/2 grapefruit; 1800ml Water (for broth); 35g Kelp (for broth); 40g Muyu flower (for stock); a little wasabi

Japanese Style Sea Bream Kelp Pickles

1. The sea bream is cut into 8mm wide strips.

2. Spread the sea bream on a cutting board, sprinkle thinly with salt, and marinate for 30 minutes.

3. Prepare two pieces of 20cm*7cm kelp.

4. Rinse it quickly with water, never wash it, or it will wash away the best ingredients of kelp.

5. The kelp sits for a few minutes to allow it to absorb moisture and soften.

6. Put the sake (2 teaspoons) and thin soy sauce (half teaspoon) into an easy-to-pour container and stir well.

7. Elevate one end of the cutting board so that the moisture will drain away later.

8. Pour the mixed juice of sake and soy sauce on the sea bream, paying attention to the flow rate. At this time, the mixed juice will flow down the cutting board.

9. Spread out two kelp.

10. The sea bream meat is spread flat on the kelp.

11. Start the roll from one end and roll it into a bag.

12. Wrap it in plastic wrap.

13. Put it in a container, compact the kelp bag with a heavy object, and keep it in the refrigerator for 5 hours, or overnight.

14. To make Japanese-style broth (juice): Put kelp (35g) and water (1800ml) in a pot, turn on the fire and heat until bubbles begin to appear, adjust to low heat, keep this temperature, and cook for 20 minutes. (Here you can use a thermometer to control the temperature, try to control it between 60-70℃.)

15. Take out the kelp, bring it to a boil, and remove the foam. Then reduce the heat to keep it warm, but don't boil.

16. Add the wooden fish flower and remove the foam.

17. After the foam is cleaned, remove from the fire and let it stand for 15 minutes.

18. Put a kitchen paper towel on the strainer and filter the soup to get the Japanese-style broth.

19. To make assorted citrus juice: cut half an orange and half a grapefruit, squeeze the juice out, add a few drops of lemon juice to taste, and try not to be too sour.

20. Make the sauce: mix the broth (50 ml), thin soy sauce (1 teaspoon), add half of the assorted citrus juice, try the taste, if the citrus taste is not strong, then consider pour the remaining half in.

21. Strain the sauce.

22. Put the sea bream in a container, add a little wasabi, and drizzle with the sauce.

Tips:
1 Sea bream is best for sashimi.
2 Open the kelp after the pickling is complete, and you will find a little mucus, which is normal.
3 The extra sauce can be used with other milder sashimi, such as horse mackerel, yellowtail, etc.
4 The excess broth can be used to make parent-child rice, oden and other Japanese ingredients, and it is also a good soup base for making ramen.
5 If you don’t want to make stock, you can also buy ready-made Japanese stock.