Udo tide tailoring

Sprinkle some salt on the head of the sea bream and leave it for 30 minutes to an hour

Put the sea bream head into boiling water to make it marbled. After a quick boil, remove it from the water and transfer it to ice water, then remove the scales under running water

Peel the udo and cut it into a cylindrical shape. Make cuts with a knife so that the cross section resembles a petal, then slice into thin slices about 2mm thick. Cutting with a slight curve will make it look more like a petal. If you are not going to use the udo right away, soaking it in vinegar water will prevent it from discoloring

Put the sea bream head into a large pot, add the kelp and enough water to cover it (approximately 800cc), and bring to a boil over high heat. Simmer for about 5 minutes, skimming off any scum

Add salt and sake while tasting, and simmer for another 1-2 minutes, then remove from the heat and use a slotted ladle to place the sea bream heads in a serving dish

Place a cloth in a colander and strain the remaining liquid from step (5) into the pan and pour it over the head of the sea bream

[4] Sprinkle the burdock root on top and top with kinome leaves to taste. Serve the remaining soup in a bowl