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Umeboshi Marinated Toro With Somen Dashi Broth

Umeboshi Marinated Toro With Somen Dashi Broth
YIELDS
4 servings
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Ingredients

For The Umeboshi Toro

2
Tbsp of Umeboshi puree (bought at Japanese specialty stores)
1
cup of plum wine
½
cup of mirin
2
Tbsp of sugar
2
whole star anise
½
cup of red beet juice
2
kaffir lime leaves
1
tsp of sansho peppercorns
1
stalk of lemongrass (bruised)
1
sudachi lime
1
regular lime
4-5
ounce Toro Filet (substitute: Salmon Belly or Salmon Filet)
¼
cup of bonito flakes
1
tsp of toasted black sesame seeds
1
tsp of toasted white sesame seeds
¼
cup of soy bean oil

For The Somen Dashi Broth

1
quart of water
½
cup of sake
oz of Konbu (available at Japanese markets)
1
oz of dried bonito flakes
8
oz of somen noodles
3
scallions, cut on bias
1
pack of Enoki mushrooms
1
oz of Japanese high grade sushi soy sauce
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Directions

Step 1

Place puree, plum wine, mirin, sugar, star anise, beet juice, lime leaves, peppercorns, lemongrass and lime into a stock pot and bring to a boil. Stand at a low boil for 5-7 minutes. Set aside and let it cool until room temperature, strain and place into a deep baking tray.

Step 2

Place the toro or salmon filet in the brine, cover and place in the fridge for 24 hours.

Step 3

Mix the bonito and black & white sesame seeds into a bowl; set aside.

Step 4

Once your fish has been marinated, roll each filet into the sesame bonito mixture to form an even crust.

Step 5

In a skillet pan, add soybean oil and turn to high heat. Once pan is smoking hot (about 4-5 minutes), place your filets into the skillet and sear at high heat for 20 seconds a side (for rare), 30-35 seconds a side (for medium). NOTE: The marinating has already cured the fish, therefore all you want is a nice crunchy texture on the exterior of the fish.

Step 6

Place the fish on a cutting board, slice on a slight angle, fan out onto the plate and season with fresh ground pepper and the sudachi lime juice.

Step 7

Heat the water, sake, and konbu together slowly in stock pot over medium to high heat.

Step 8

Once you reach a low boil, remove the Konbu, then add the bonito and remove from heat.

Step 9

Once the bonito flakes have reached the bottom of the stock pot, strain into another stock pot.

Step 10

Keep the dashi stock at a low boil, add the somen noodles and cook until tender (about 3-4 minutes).

Step 11

Add the scallions, the enoki mushrooms and Japanese soy. Serve.

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