Featuring Yamato Raw Soy Sauce
1 bunch of Shallots, thinly sliced
2 Lebanese cucumbers, thinly sliced on a mandolin
600 gm sashimi-grade kingfish, thinly sliced
To serve: roasted sesame seeds and shiso leaves
100 ml light Yamato soy sauce
1 tbsp roasted sesame oil
3 tsp rice vinegar
1 tsp finely grated ginger
For dressing, whisk ingredients in a bowl to combine.
Arrange sashimi on plates, then top sliced shallots cucumber, drizzle with dressing, scatter with roasted sesame seeds and serve.