Umami broth with poached mackerel

Ingrediënten

• 900g water
• 15g dried kombu sheets (specialist ingredients, p.394)
• 10g dried shiitake mushrooms
• 25g bonito flakes (specialist ingredients, p.394)
• Light soy sauce (specialist ingredients, p.395)
• 16 small tomatoes, peeled (see tip, p.269)
• To cure the mackerel
• 1 tbsp coriander seeds
• 50g white caster sugar
• 50g salt
• Zest of 1 lemon, finely grated
• Zest of 1 lime, finely grated
• 4 mackerel fillets
• 12 fresh cherry tomatoes
• 6 oven-dried tomato halves (p.269)
• Pinch of togarashi pepper flakes (specialist ingredients, p.395)