12 oz. yellowtail filet
2 tablespoons tobiko
1 teaspoon toasted sesame seeds
2 tablespoons finely chopped green onion
4-6 oz. Japanese ponzu sauce
1 teaspoon La Yu (chili oil)
1. Prepare very thin slices of yellowtail.
2. Place the yellowtail on a plate.
3. Sprinkle tobiko, sesame seeds, and green onion on yellowtail.
4. Before serving, sprinkle ponzu sauce and La Yu on yellowtail.
Japanese dry sake