Surimi (reconstituted fish)

Instructions

1. Remove the skin and bones from the fillets and cut the flesh into pieces. Rub with the salt and let rest 15 minutes in the cold.
2. Blend the flesh with the sugar, sake and crushed ice until you have a smooth, elastic paste.
3. Add the starch and egg white, then blend for 1 more minute.
4. Shape the paste into small sticks or cylinders on plastic wrap, pressing firmly.
5. Poach the shapes in barely simmering water (about 80 °C) for 10 minutes, until they firm up.
6. Drain, let cool and slice. Serve cold with the vinegared sauce.