For The Umeboshi Toro
For The Somen Dashi Broth
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.
Place the toro or salmon filet in the brine, cover and place in the fridge for 24 hours.
Mix the bonito and black & white sesame seeds into a bowl; set aside.
Once your fish has been marinated, roll each filet into the sesame bonito mixture to form an even crust.
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.
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.
Heat the water, sake, and konbu together slowly in stock pot over medium to high heat.
Once you reach a low boil, remove the Konbu, then add the bonito and remove from heat.
Once the bonito flakes have reached the bottom of the stock pot, strain into another stock pot.
Keep the dashi stock at a low boil, add the somen noodles and cook until tender (about 3-4 minutes).
Add the scallions, the enoki mushrooms and Japanese soy. Serve.