Miso Mackerel (Saba No Misoni)
Remove head of fish and with a knife open from back and continue across spine, leaving belly attached. Remove all bones. Wash and dry fish.
Lay fish, meat side up, on plastic wrap and sprinkle evenly with transglutaminase.
Fold fish back into its natural shape (meat on meat) and wrap into a tight cylinder. Rest overnight to let enzyme activate.
Combine dashi, sake, soy sauce, sugar and ginger for poaching liquid.
Slice mackerel into 1-inch steaks, then place mackerel and 100 milliliters (100 cubic centimeters) poaching liquid into a cooking bag and circulate at 54.4 degrees C for 55 minutes.
Put miso in a saucepan over medium heat and gradually add poaching liquid until a thick, smooth paste is formed.
Pull mackerel from circulator and pat dry.
Place mackerel in center of a warm plate. Heat miso sauce, continuously stirring to keep it from burning, then paint mackerel generously with miso. Wilt flowering chives over dry heat and lay chives across top of mackerel and dangle off edge. Shower fish with assorted flowers and serve.