TACHIUO ROLL

PREP TIME 40 min + overnight soaking

COOK TIME 15 min

YUZU KOSHO MAYONNAISE 1 egg yolk 1 tsp mustard Grapeseed oil Yuzu zest

Salt

Green chillies

For yuzu kosho, chop yuzu zest and green chillies (without seeds) and place them into a bag with some salt at a ratio of 100:1 (add 1g of salt to every 100g of yuzu zest and green chillies). Seal it and ferment at room temperature for 3 days or until the bag begins to bloat – a sign of successful fermentation. Drain off liquid and chill in fridge.

In another bowl, whisk egg yolk and mustard until aerated. Slowly drizzle in grapeseed oil to form an emulsion (mayonnaise). Season the mayonnaise with yuzu kosho and additional salt if needed.

SPRING PANCAKE

300g bread flour 3g salt 230ml water

Bring water to a boil and add in flour and salt. Mix well using hands and leave to rest covered for at least 1 hour.

Cut into manageable balls, and flatten. Cook on a hot pan. Cut to shape.

SWEET PICKLED ONION

1 Japanese shintamanegi (new onion) 100ml rice vinegar 50g sugar 10g salt 50ml water

Bring liquids, salt and sugar to a boil and set aside until cool. Thinly slice the onion and place in the cooled pickling liquid to soak overnight.

TACHIUO (BELTFISH)

Fillet the fish. Score the skin and salt lightly. Allow to rest for at least 30 minutes. Wash off salt and pat dry. Skewer the portion and cook over charcoal.

ASSEMBLY

Toast pancake lightly while grilling fish. Season the fish well and place on top of pancake. Add a squeeze of yuzu kosho mayonnaise and cover with pickled onion and seaweed.