Shime saba

Instructions

1. Step 1

   Fillet the mackerel and keep the skin on. Season both sides with salt and cure for 30 minutes

2. Step 2

   Meanwhile, combine all the ingredients for the saba vinegar and simmer until the sugar has dissolved

3. Step 3

   Gently rinse the salt off the mackerel well

4. Step 4

   Cure the mackerel in the saba vinegar for 30 minutes

5. Step 5

   Marinade all the ingredients for the shiso gazpacho, except for the shiso and parsley oil, for 30 minutes

6. Step 6

   For the ponzu base, bring the soy sauce, rice vinegar, mirin and sugar to a simmer

7. Step 7

   Remove from heat and add the bonito flakes and lemon juice, then pass through a chinois. Set aside

8. Step 8

   Pat the mackerel dry, then remove the centre bone, trim the belly fat for use in the mackerel tartare, and then slice the cured mackerel into 1 cm slices

9. Step 9

   Blend the gazpacho ingredients together with 145g of ponzu base, then mix together the shiso oil and parsley oil and add to the gazpacho

10. Step 10

    Slice half the cucumber into 1 cm thick rings. Punch out the centre of the cucumber rings with a ring cutter so that they are a doughnut shape

11. Step 11

    Use a melon baller to scoop balls of cucumber from the other half of the cucumber

12. Step 12

    Compress both the rings and the balls of cucumber in 100g shiso gazpacho

13. Step 13

    Dice the mackerel belly. Season with salt to taste and add the shiso and sesame oil

14. Step 14

    Stuff the mackerel tartare into the compressed cucumber rings

15. Step 15

    To serve, place 4 slices of mackerel on each plate, then garnish with the cucumber balls and stuffed cucumber. Dot about some umeboshi and add 30g shiso gazpacho to each plate. Garnish with the leaves and herbs