Salmon ripening made with kelp, Gonbujume recipe made with Costc
I like aged sashimi, but I made it after seeing salmon wrapped in kelp at a sushi restaurant that I often go to. The method of ripening with kelp is called "Gonbujume."
6 serving
Within 999 minutes
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Ingredients
  • Salmon
    1kg
  • a thick salt
  • Sea tangle
Cooking Steps
STEP 1/10
Prepare Costco raw salmon.
It's a neatly trimmed salmon, so you don't need to trim it separately, so cut it into bite-size pieces and prepare it.
STEP 2/10
Instead, I paid attention to hygiene.
Disinfect cutting boards, knives, and containers with hot water.
Wash the salmon cut into a few pieces and leave it for an hour with bay salt.
STEP 3/10
Wash the kelp thoroughly and soak it in water while it is being measured.
STEP 4/10
After an hour, I saw the salmon and it became plumpy. Wash the salmon thoroughly.
STEP 5/10
Spread kelp and top with drained salmon. Put kelp and salmon on top. You can wrap the salmon so that you can't see it.
STEP 6/10
If there is a lid, cover it and let it ripen in the refrigerator for 2-3 days.
STEP 7/10
Day 2! Mature salmon!
STEP 8/10
It's salmon that I took out after putting it in the refrigerator for another day.
STEP 9/10
It looks more chewy than chewy, right?
You can cut it and eat it as sushi or just cut it and eat it!
STEP 10/10
Delicious side dishes are done.
You didn't go to Costco raw salmon. But just in case, it's good to remove thorns neatly! Make sure to sterilize cutting boards, knives, and bowls with hot water. It's good if the kelp is wide, but you can just wrap it well. You can add the same herb as Dill.
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