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.
- 3 tablespoons mirin (sweet rice wine)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons bonito flakes
- 1 teaspoon fresh lime juice
- 2 cloves garlic, minced
- 500 grams (1 pound) 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.