昆布締め｜Marinated with Kelp｜2020/05/01

「一日一新」（新しいことを一日一つする）の４日目。今日は昆布締め。お寿司屋さんや和食のお店でよく食べる昆布締めだけれど、つくるのは初めて。家に長らくあった昆布を広げて、日本酒を軽く染み込ませる。ポイントは昆布についた白い粉を取り除かないこと。それがうまみ成分らしい。そこに白身のお刺身をのせて昆布で挟み込む。全体をラップでくるんで軽い重しをのせて冷蔵庫にいれる。３時間後にはできあがり。ほどよく水分がとんだ代わりに昆布の旨味が白身に移り、日本酒のおいしいこと。昆布ってすごい。

The 4th day of "One new One day" (doing new things at a day). Today is sashimi marinated with kelp . This is my first time to make it, which I often eat at sushi restaurants and Japanese restaurants. I spread the kelp that has been in the house for a long time and lightly impregnate it with sake. The point is not to remove the white powder on the kelp. It seems to be a delicious ingredient. I put white sashimi on it and sandwich it with kelp. I wrap the whole thing and put a light weight on it and put it in the refrigerator. It's ready in 3 hours. The taste of sake is delicious because the umami flavor of kelp is transferred to the sashimi in place of the moderately drained water. Kelp is amazing.