Semi-dried tomatoes

Superb tomato treatment that acquires a new, sweet and honey texture

Chef: Alberto Chicote

He managed to break new ground and create his own cooking style, mixing different ingredients, flavors and techniques. He now lives in a nightmare in the kitchen and in his new one Yakitoro Restaurant.

Ingredients

• 2 cm chopped seaweed combo
• 10 g of fresh ginger
• 320 g White sugar
• 8 green leaves of sesame or fresh basil
• 500 g tomatoes with stalk.
• Brown sugar
• salt flakes
• 170 cl. liters of water
• extra virgin olive oil
• 4 smoked mackerel fillets
• 50 cl. soy sauce
• 25 cl. mirim
• 200 cl. Water
• 10 g of dashi nomoto
• 3 cl. soy sauce

Preparation

Tomatoes

1. Tomatoes must be prepared in advance. Separate them from the main branch with scissors to avoid losing the handle.
2. Scale them in boiling water for 5 seconds. Transfer to ice water to reduce cooking.
3. Peel them with lace (a very sharp small knife), being careful not to break the handle.
4. Wash the ginger under running cold water and lightly mash it.
5. Put the water, ginger, soy sauce and sugar in this order in a small saucepan. Bring to a boil.
6. Dip tomatoes in boiling syrup (if necessary, make it in two portions). When it starts to boil again, remove them.
7. When they all boil, put them on a pan and cover them with boiling syrup. Place a little weight on top, but very carefully so that they are well immersed. Let them trust the syrup for 2 hours.
8. After a while, drain the tomatoes and place them on a very fine grid so that they can drain well for another two hours. They must be separated.
9. Place the tomatoes in the oven at 100 ° C for about 5 hours. The outer flesh will wrinkle, but not brown.
10. Let them sit at room temperature for another 4 hours. Store in the refrigerator. This whole process must be continuous, it cannot be disrupted.

Mackerel

1. Remove with a knife and very carefully the upper waist and lower part. Remove the bones from the center of the waist with tweezers very carefully so as not to break the meat.
2. Remove the tough skin and cut each fillet into 6 pieces of 1.3 cm, more or less.
3. Cut the green leaves of the sisho into very fine julienne

Tentsuyu sauce

1. Cook all ingredients together for a few minutes.
2. Strain to prevent the passage of algae. Reserve.

Presentation

1. Place four semi-dried tomatoes on a tray covered with non-stick paper.
2. Drizzle with a little extra virgin olive oil and sprinkle lightly with brown sugar and flake salt.
3. Bake for about 4 minutes, as needed to caramelize the sugar. Temperature 2 or 3 minutes.
4. Place several portions of mackerel on each plate. Top with a slightly chopped sisho leaf and finish with the tomatoes.
5. Garnish with Tensuyu sauce and a rain of extra virgin olive oil.

Note: smoked mackerels are not easy to find. They are distributed by the company Pachi a day, which has its own stores and can be found in some specialized establishments. Nomoto Dashi is a Japanese product made with dried tuna. It is bought in oriental shops. Mirim is a Japanese rice wine. It is also bought in oriental shops. Kombu seaweed is found in supermarkets and gourmet stores

Thanks for reading.
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