Jack mackerel sashimi with dashi jelly, radish and wasabi mayonnaise
Serves: Makes 20 canapés
Cooking time: 40
Cooking method: Raw
3 cups water
9cm square kombu (an edible kelp)
3 tbsp dried bonito flakes (katsuobushi)
1.8gms powdered agar
3 radishes sliced into 20 thin rounds
20 red baby mizuna
1 lemon cut into 20 thin wedges
Kewpie wasabi soy mayonnaise
300g jack mackerel fillet, sashimi grade, sliced into 20 x 15g slices
Cut kombu in half and soak in the 3 cups of water for 10-15 minutes.
Place in a saucepan and heat until the water begins to boil.
Once the water is at a boil, remove the kelp immediately. Add a dash of water then the bonito flakes. Cook for one more minute uncovered, and then remove from heat.
Give the bonito 5 minutes to settle to the bottom of the saucepan.
Carefully strain the dashi into a container avoiding the bonito flakes.
Allow to cool and refrigerate until required.
Place dashi stock into a small sauce pot and bring to the boil. Add the agar and simmer for a further 20-30 seconds, stirring constantly. Remove from the heat.
Line a 20-30mm deep container with approximately 20cm x 20cm of glad wrap, then pour the jelly mixture into the container. Allow to cool and set. Once set the glad wrap will allow you to remove the jelly easily.
Once removed the jelly can be cut into shapes.
Ensure the glad wrap is removed before serving.
Select 20 Asian crockery spoons.
Arrange the jack mackerel in the middle of the spoon.
Cut the dashi into strips and lay them over the mackerel (the strips should be long and wide enough to cover the mackerel).
Arrange the other garnishes evenly across the spoons.
Chill slightly before serving.