Sayori with kelp and seasonal vegetables

Serves 4
Prep time 12 hours
Cook time 5 minutes

40g konbu
50g x 2 sayori fillets
50ml sake
pinch salt

• Dip the konbu sheets into the sake. Wrap the sayori with the konbu. Add salt and set aside to marinate for 12 hours.

vinegar jelly
200ml dashi stock
25ml soy sauce
1 tsp sugar
2 small sheets gelatine

• Mix all the ingredients in a pot, stir gently and bring to a boil. Leave to chill in the fridge.

10g micro tomatoes
1 myouga (Japanese ginger, available from Meidi-ya)
1 asparagus shoot
1 koushin daikon (Japanese radish, available from Meidi-ya)

garnish
hanahojiso (shiso flower) or shiso leaf powder (available from Meidi-ya)

• Except for the tomatoes, slice the vegetables into small, fine strips.
• Slice the marinated sayori into small strips. O a plate, decorate sayori neatly among the sliced vegetables.
• Break up the jelly into small pieces and spread among the vegetables. Garnish with hanahojiso or shiso leaf powder.

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