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Kombu-Cured Hamachi with Radishes and Ume Vinegar Vegetables
Chefs Mihoko Obunai and Joe Truex of Repast – Atlanta, GA
Adapted by StarChefs.com
February 2009
1 3x5 casserole dish

1 16-inch piece dried kombu
1 cup rice vinegar
1 1-pound hamachi fillet, skinned
2 tablespoons kosher salt

Ume Vinegar Vegetables:
4 ounces lotus roots, peeled and very thinly sliced
4 ounces baby turnips, peeled and very thinly sliced
1 cup umeboshi vinegar

Ume Vinaigrette:
2 tablespoons umeboshi puree

To Assemble and Serve:
Locally grown radishes, thinly sliced

For the Hamachi:
Soak the kombu in the rice vinegar until it gets soft. Remove the kombu and save the vinegar for use in the ume vinaigrette. Sprinkle the salt all over the fish and wrap fillet with the kombu and then with plastic wrap. Refrigerate the kombu-wrapped fish for 8 hours (or overnight).

Unwrap the fish and cut into ¼-inch thick slices.

For the Ume Vinegar Vegetables:
Cook the lotus root in boiling water for 5 minutes. Combine the lotus root and turnips in umeboshi vinegar and let marinate for 8 hours (or overnight).

For the Ume Vinaigrette
Combine ½ cup of the reserved rice vinegar from the hamachi with the umeboshi puree; put in a squeeze bottle.

To Assemble and Serve:
Tile hamachi slices on the plate. Combine marinated vegetables and fresh radishes and pile at one end of the hamachi. Drizzle hamachi with ume vinaigrette.