Tai sashimi

Serves 4 Prep time 15 minutes
Cook time 10 minutes

300g red sea bream fillet

sauce
25ml mirin (sweet cooking wine)
100ml soy sauce
3g konbu (kelp)
3g katsuobushi (dried bonito flakes)

garnish (optional)
400g white radish
4 leaves oba (Japanese basil)
30g myoga (Japanese ginger)
40g nanohana (rape blossoms)
30g wasabi
60g carrot
10g benitade (red ginseng)
10g hojiso (fruit of oba)
20g ikura (salmon roe)
20g hanakyuuri (cucumber flower)
10g ground radish

• Remove skin of sea bream fillet, then cut fillet into slices of 0.5cm thickness.
• To prepare sauce, boil mirin in a small pot until alcohol evaporates. Add soy sauce and konbu.
• Add katsuobushi into mixture before boiling. Leave over low heat for 5–10 minutes, or until slightly reduced so that the soy sauce taste is milder. Leave to cool, then pour through strainer to remove konbu and katsuobushi.
• Plate sliced sea bream with garnish of your choice. Serve with sauce.

Chef Kagata says: “A taste of spring with the freshness of sea bream.”

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