까망의베이킹홈's post

#오홈스토랑 #콘수프기록 The day I caught half a salmon! I made salmon roe and rice bowl and served a generous table with kelp-aged (konzubume) salmon. My husband and I love salmon so much, and it was even more delicious when we had it after a long time. I’m proud of the savory aged salmon, which I put in the new dishes I bought last month… ❤️ 📌Salmon salt-aging method : This is the process of sprinkling salt on the salmon to remove the moisture inside the salmon. Through this process, you can remove unnecessary moisture from the salmon and enjoy the chewy and dense taste of the salmon. Salt-aged salmon can be wrapped in thawing paper and stored in the kimchi refrigerator for about 4 days or in the freezer for 1 month. 1. Spread the flower salt generously on the entire salmon. (Enoughly enough to look like it’s covered in white snow) 2. Seal and age in the refrigerator for 30 minutes. 3. Wash off the salt on the surface with running water. 4. Wash in ice water. 5. Wrap in thawing paper several times to remove moisture. * Wipe thoroughly until the thawing paper sticks to the oil from the salmon. 6. Wrap in thawing paper, seal, store in a kimchi refrigerator, and consume within 4 days. 📌Making salmon sauce Ingredients: 300~400g salmon, 100ml soy sauce, 300ml water, 2 tbsp sugar, 1 tbsp corn syrup, 1 tbsp cheongju, 6 Vietnamese dried peppers, 1/4 lemon, 1 tsp whole pepper, onion to taste, 3 bay leaves, 1 small kelp 1. Cut salt-cured salmon or raw salmon into bite-size pieces. 2. Mix salmon sauce ingredients. 3. Layer the onions and salmon in an airtight container. (Onions on the bottom and top) 4. Add all the mixed ingredients and cover with kelp and let it age in the refrigerator for 2-4 days. 📌Kelp-aged salmon (Konzu Bume) Ingredients: 1 piece of salt-aged salmon (cut into 6 pieces based on half a fish) and 1 sheet of kelp, enough Baekhwasubok (Cheongju) to soak the kelp 1. Lightly wash the kelp in running water and pour in the Baekhwasubok (until the kelp mucus comes out - about 20 minutes) 2. Wrap the salt-aged salmon with the soaked kelp. 3. Seal and let it age in the kimchi refrigerator for 2-4 days. #Japanese tableware #일식그릇 #덮밥그릇 #예쁜그릇 #일식기 #나무쟁반 #우드트레이 #스텐도마 #주방인테리어 #원형테이블 #신혼부부일상