To prepare the ponzu sauce, combine Koikuchi soy sauce, Rice vinegar, Mirin, and Fresh yuzu juice in a small bowl. Add Katsuobushi and Kombu to the mixture and let it infuse for at least 15 minutes, or ideally, several hours in the refrigerator.
2
Gently rinse the Shirako under cold running water. Carefully remove any visible red veins or membranes.
3
Place the Shirako in a bowl and sprinkle with Salt. Gently massage the Shirako for about 30 seconds to remove impurities. Rinse thoroughly under cold running water until the water runs clear.
