Hawaiian Kanpachi Sashimi with Sweet Onion Ponzu
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
- Serving bowl
Ingredients
- 1 (2-inch) square kombu (dried kelp)
- 2 tablespoons bonito flakes (shaved katsuobushi, also called hana-katsuo)
- 1/2 cup shoyu (soy sauce)
- 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
- 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
- 1/2 cup finely diced sweet onion, rinsed and drained well
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 tablespoon finely chopped fresh shiso (from 2 to 3 leaves)
- 9 ounces skinless Hawaiian Kanpachi fillet
- Flaky sea salt, such as Maldon
- Extra-virgin olive oil (or lemon olive oil, see Tip)
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