Tuna toro and kohada sashimi with shirashoyuumeboshi dressing

A regular feature in sushi joints in Tokyo, kohada is a firm white-fleshed fish with a delicate flavour. You can also find ingredients like yuzukosho, a spicy condiment made of yuzu zest and peppers, at supermarkets like Media-Ya.

Serves 2 Prep time 15 minutes

110g fresh tuna toro
110g fresh kohada

Shirashoyu-umeboshi dressing
1 tbsp aged shiro-shoyu or premium
light soya sauce
2 tsp yuzukosho
pinch organic rock sea salt
1 tbsp umeboshi wine
(pickled apricot wine)
2 tbsp Spanish extra-virgin olive oil

Garnish
1 tbsp muki goma
(white sesame seeds)
5g purple shiso leaves
5g green shiso leaves
pinch organic rock sea salt
1 tsp yuzu kosho

• Slice the tuna toro fillet 3cm by 1cm. Do the same for the kohada fillet. Pat the fillets dry with a clean towel.
• Lightly toast the sesame seeds on a tray in the oven of 145ºC for 7-9 minutes or until golden brown.
• For the dressing: Pour shiroshoyu into a whisking bowl, add in half of yuzukosho, organic sea salt and umeboshi wine. Combine the ingredients quickly with a whisk. Then, whisk in the olive oil to emulsify the oil and mixture together. Set aside in the fridge–remember to whisk it again before serving.
• Lightly brush the sashimi with the dressing. Arrange the sashimi on a plate. Coat the sesame seeds onto the sashimi. Season with yuzukosho and rock salt. Garnish with purple and green shiso leaves.

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