Sang Kim – the brains behind a popular sushi-making class, catering company, and some of the Toronto’s iconic Japanese and Korean restaurants like Ki – created this delectable “Tosa-style” (bonito-infused soy sauce) garlic salmon sashimi. Although garlic was not traditionally a staple of the Japanese diet, it was in the former province of Tosa that its farming residents discovered their love for the plant. A spoon makes an ideal serving vessel.
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3 tbsp mirin (sweet rice wine)
2 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp bonito flakes
1 tsp fresh lime juice
2 cloves garlic, minced
500 g (1 lb) salmon fillet, skinned
½ cup finely chopped Spanish onion
Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring to boil. Remove from heat. Cool.
Pour sauce through a strainer into a bowl; discard bonito flakes. Add lime juice and garlic.
Slice pieces of salmon along the grain, ½-inch thick and 1 inch long. Marinate in fridge for up to 12 hours.
Serve salmon scattered with onion. Serves 8.