1 Ise Ebi/Crayfish, tail meat (sashimi grade)
2 sheets dried kombu kelp (approx. 10cm x 15cm)
Sake to moisten kombu surface
For the miso
600ml dashi stock
2 tbsp sake
2-3 tbsp miso paste
1 piece ise ebi/lobster head
Soak a paper towel with sake and lightly wipe the kombu kelp sheets.
Place tail meat between 2 kombu sheets and tightly wrap with a plastic cling wrap. Rest it overnight in the fridge with some weight on it.
Place ise ebi/lobster head in a saucepan with sake and dashi stock. Simmer for 10 – 15 minutes over low heat.
Add miso paste to the saucepan and stir or whisk to dissolve with no lumps (don’t allow soup to boil).
Slice cured tail meat, serving with sea salt or soy sauce as you like.