6 scallions, white and light green parts, finely minced
Ponzu sauce, for dipping (recipe follows)
Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3 ounce dried bonito flakes
2inch square giant kelp (konbu)
Instructions
Slice halibut as described in above recipe and arrange on plates.
Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion. Serve immediately with ponzu sauce alongside the halibut for dipping.
Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.