INGREDIENTS
35gm Seabass
25gm Kombu
8gm Salt
35ml Aojiso dressing
8g Mouli
2g Shisho cress
PREPARATION
Slice seabass into four thin slices.
Season lightly with salt.
Marinate between two sheets of rehydrated kombu for four minutes.
Serve on a bamboo mat with kombu.
Garnish with grated daikon, topped with shiso cress.
Serve with Aojiso sauce.