Ease of preparation rating: Medium.
Yield: 4 servings
3 tablespoons (45ml) sake
3 tablespoons (45ml) mirin
1 cup (240ml) soy sauce
½ cup (120ml) lemon juice
½ cup (120ml) lime juice
1/3 cup (80ml) rice vinegar
1 (6-inch) piece kombu
½ cup (120ml) shaved bonito flakes, tightly packed
In a small saucepan, heat sake and mirin over high heat.
Bring to a boil and cook for 1 minute.
Remove from heat and let cool at room temperature.
In a bowl, mix the soy sauce, lemon juice, lime juice, vinegar, sake mixture, kombu and bonito flakes.
Cover bowl with plastic wrap and let sit in refrigerator for 12 hours or overnight.
Strain ponzu through a cheese cloth or fine sieve.
Reserve only the liquid.
½ pound (225g) Sushi grade Yellowfin tuna, cubed
3 tablespoons (45ml) fresh cilantro, coarsely chopped
½ small red onion, sliced
2 avocadoes, peeled, pitted and cubed
6 tablespoons (90ml) ponzu sauce
Toasted black sesame seeds, to garnish
Place avocado and onion in a large bowl, and cover with ponzu.
Let sit for 20 minutes.
Add tuna, and let sit for another 20 minutes in the refrigerator.
Garnish with toasted black sesame seeds and cilantro, and serve cold.