1. Debone a tilefish and cut it into 50g pieces. Boil ginkgo nuts. Cut carrots to the same thickness as trefoil, and boil them separately. Boil trefoil separately.
2. Slit a tilefish on a line down the middle of its side, from gill to tail. Open the skin, then remove fillets and pour salt. Vacuum it with konbu which is swept and moistend with sake for 30 seconds and leave it for an hour.
3. Put the tilefish, skin up, on a piece of plastic wrap, put steamed glutious rice which has ginkgo nuts and urchin inside on the tilefish, and close plastic wrap to make a ball.
4. Put it in a shrinking bag, vacuum it for 30 seconds. Dip it in a hot water quickly and put it in water with ice cubes when the shrinking bag shrinks.
5. Set a steam convection oven at 65°C and continue heating it until the core temperature reaches at 60°C.
6. Cool it rapidly and keep it at below 3°C.
7. Heat it again as in step 5. Take it out from the bag, put it on a plate with carrots, trefoils cut in a shape of a saddle, and urchin. Pour silver sauce and serve with grated wild ginger, shaped into a small heap.

Cautions

Even if you use protein outside and heated ingredients inside in vacuum cuisines, you set the core temperature at higher than 55�� at least. Not only because it is difficult to eat cold food, but also for sterilizing food, the temperature should not be low when we keep it. But if you set the temperature for heating higher to save time, protein will be heated too much because heat comes from outside.