Hamachi, Bone Marrow, Garlic, and Umeboshi | StarChefs.com

Ingredients

• 600 grams whole ebony plums
• 90 grams kosher salt
• 70 grams water
• Zest and juice of 2 limes
• 1 clove garlic, grated
• 200 grams rice oil
• 1 cup kosher salt
• 2 pounds marrow bones
• 3 cloves garlic, thinly sliced
• Fryer oil
• 40 milliliters sake
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 360 grams sushi grade hamachi, sliced sashimi style, 2½ inches X ¼ inch
• 30 pieces micro shiso
• salt