Cured Iberian pork tenderloin decorated with chilled kelp together with raw ham gelatin and ham chips

1. Peel  and  thinly slice  the cucumber.

2. Shell the fresh peas, and  briefly boil in preparation.

3. Bake the sliced  Iberian ham in an  oven, and  cut into chips.

4. Place the finely-chopped Iberian ham in the bonito kelp soup, boil, drain, and  boil down,  and  then melt the gelatin into liquid.

5. Thinly slice  the pork  tenderloin.

6. Heat the bonito kelp  soup  in a pot to 65ºC.

7. Add the sliced  tenderloin and  heat.

8. Transfer the tenderloin to the chilled bonito kelp  soup  and  chill.

9. Apply the saké to the kelp  to soften.

10. Align the chilled tenderloin to the kelp,  and  sandwich with more  kelp on top.

11. Remove  the tenderloin from the kelp  after 30 min s., and  tran sfer  to a plate.

12. Coat with the raw ham gelatin, and sprinkle with the sudachi pulp, fresh peas, cucumber, red perilla buds, perilla shoots, Iberian ham chips, and  blue citron peel.