https://www.copymethat.com/r/J51AXwDLs/hamachi-sashimi-with-ginger-ponzu/
131823103
jNJjDOj
J51AXwDLs
2024-11-11 01:01:14
Hamachi Sashimi with Ginger Ponzu
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Ingredients
- 1 (2-inch) square of kombu (dried kelp)
- 2 tablespoons bonito flakes (shaved katsuobushi, also called hana-katsuo)
- ½ cup shoyu (soy sauce)
- ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
- ¼ cup freshly squeezed lime juice (from 2 to 3 limes)
- ½ cup finely diced sweet onion, rinsed and drained well
- 1½ teaspoons minced peeled fresh ginger
- 1 tablespoon finely chopped fresh shiso (from 2 to 3 leaves)
- 9 ounces skinless hamachi (yellowtail) fillet
- Flaky sea salt, such as Maldon
- Extra-virgin olive oil (or lemon olive oil, see Tip)
Steps
Directions at cooking.nytimes.com
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