Cut the roots of the mitsuba and chop roughly. Chop the green onions and thinly slice the onion. If you like, soak in water and drain. Slice the fish.
Mix the ● ingredients, add the fish and onion and mix.
Add mitsuba, green onion and sesame seeds, toss and it's done.
If you are using a normal onions, soak in water and then drain.
Story Behind this Recipe
I love the sweet and sour sauce served in Korean restaurants, so I thought I'd make my own. It works well with any sashimi, but I like it with early season bonito.
You can use other herbs besides green onion and mitsuba. Try adding the white part of leeks, myoga ginger, Chinese chives, or chrysanthemum greens. A mix of aromatic and bitter seasonings work well. Note: Adjust the amount of Gochujang Korean hot pepper paste to your preference.