Japanese hamachi teriyaki with maitake foam and crispy tosaka seaweed

Start by making the tosaka seaweed garnish. Sprinkle the tosaka seaweed with some sugar and then dehydrate in a dehydrator set to 74°C for 5 hours. This can also be done at a low temperature in an oven

To make sansho midori oil, blanch all the green herbs for 15 seconds and then cool

Transfer the herbs to a Thermomix along with the sansho and oil. Heat to 45°C and blend for 5 minutes. Alternatively, if you don't have a Thermomix, this can be done by heating the oil with the herbs and then transferring to a high-powered blender and blitzing

Strain the green oil through some muslin and set aside

Meanwhile, marinade the sliced hamachi in the shio koji for 30 minutes

To make the maitake mushroom foam sauce, sear the maitake mushrooms in a pan with the oil

Add soy milk, garlic and salt and simmer until the garlic has softened

Blend the sauce until smooth

Pass the sauce, and then whisk in xanthan gum. Transfer to an iSi cream whipper

Meanwhile, bring all the ingredients for the teriyaki sauce to a simmer, and stir until the sugar has dissolved

Remove the hamachi from the shio koji and pat dry. Sprinkle katakuriko on both sides of the hamachi

Heat a frying pan with the oil and fry the hamachi on both sides over a high heat

Brush the hamachi with the teriyaki sauce, and then grill until glossy under a salamander grill or regular grill. Grill the maitake mushrooms for garnish as well, until brown and crispy

To plate, serve the grilled yellowtail on a bed of seaweed and grilled maitake, and add a side of foamed maitake mushroom sauce and a drizzle of green oil