toro tuna belly

Cut the tuna on setting 7 of the slicer machine.
Cut into cubes.
Reserve until required.

bonito dashi base

Bring the water to the boil.
Add the dashi bags to the water and boil for 30 seconds.
Remove the infusion from the heat and cover with plastic film.
Leave to infuse for 1 hour.
Strain and reserve until required.

bonito dashi gelée

Hydrate the gelatine in iced water for 30 minutes.
Remove the gelatine from the water and drain.
Bring the dashi base to the boil.
Add the hydrated gelatine and mix together.
Strain and pour into containers.
Leave to set in the fridge for 3 hours.

galangal oil

Vacuum-pack the grapeseed oil and sliced galangal together.
Set a water bath to 60°C.
Infuse the oil in the water bath for 2 hours.
Remove from the water bath.
Leave to cool completely.
Strain and reserve until required.

nori fish chips

Hydrate the kombu.
Roast the nori in a pan until it turns a lively green.
Mix the dashi with the agar agar and bring to the boil while whisking.
Break down the roasted nori.
Strain the hydrated kombu and place both in a suitably sized tray.
Strain the hot dashi and agar mixture and pour over the kombu and nori.
Leave to set in the fridge over a cold bain-marie.
Blitz the mixture until homogeneous and pass through a sieve.
Remove the air from the mixture.
Spread the purée onto a Silpat.
Leave to dry overnight at room temperature.
Lightly spray with water to soften before cutting. Do not use too much water; spray, wait briefly and check.
Deep-fry at 185°C for 10–20 seconds.
Reserve in the dehydrator, changing the paper to drain excess oil.

furikake seasoning

Mix all the ingredients together.
Blitz with a blender.
Reserve until required.