Yellowtail Dice Salad | Japanese aquafarming BURI&TAI
Buri’s umami is enhanced with ginger soy sauce
Ingredients
- 120g sashimi-grade yellowtail fillet, cut into large cubes
- 10g onion, chopped
- 5g celery, chopped
- 5g green bell pepper, chopped
- cilantro leaves as needed
- 10g soy sauce
- 1g ginger, grated
- 5g olive oil
- 1/3 lime
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