1 lb. buri fillet, sliced sushi style
2 quarts dashi stock*
1/8 nappa cabbage, using only the yellow part inside
1/2 onion, thinly sliced
1/8 bunch chives, cut in 1" pieces
1 cucumber, thinly sliced
2 plum tomatoes, blanched then shocked in ice bath to remove skin, diced
4 oz. monkfish liver, blanched in dashi stock, diced into 1/2 inch cubes
6 oz. piece buri stomach, simmered in dashi stock until soft (approximately 15 minutes), cut into round slices
1 pack lyophyllum shimeji mushrooms, blanched in dashi stock, shocked in ice bath.
2 tbs white sesame seeds, toasted
2 sudachi (Japanese citrus), cut into wedges
1/2 bunch chervil
8-10 Hanamaru kyuri (baby cucumber with flower)
1/2 cup micro cherry tomatoes
For Goma-dare dressing (sesame)
100g ground toasted white sesame paste
1/2 cup ponzu
1/4 cup ginger juice
1/2 tsp Chinese chili paste (ra-yu), to taste
1 tsp grated garlic
1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes
1. In a medium sized bowl, combine the sesame paste, ponzu, ginger juice, chili paste and grated garlic. Adjust ingredients to desired taste. Set aside.
2. Slice cabbage into 1/2 inch pieces. In a large bowl, combine cabbage, onion, chives, diced tomatoes and cucumber in a bowl. Drizzle, 1/2 amount of dressing and toss to evenly coat all pieces. Transfer as a mound on a large serving platter. Top with sesame seeds.
3. In the bowl with the remaining dressing, add the liver and stomach pieces. Toss to coat all pieces.
4. Arrange sliced buri sashimi on top of salad mixture. Place mushrooms around plate. Top salad with dressed liver and stomach pieces. Drizzle some of the remaining dressing over entire salad.
5. Garnish with cucumber flowers, micro tomatoes and chervil. Serve with sudachi wedges.
1. Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat.
2. Just as the water simmers, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat.
3. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.