-
1
Secure the bonito loin on a flat metal skewer, skin side outward. Prepare the ice bath. Bundle the dry rice straw compactly and ignite; allow the flame to reach full intensity before approaching the fish. Hold the skewered loin at approximately 20 cm from the flame. The fire temperature reaches up to 800°C: the surface will sear in milliseconds, not seconds. Rotate to expose the skin and all flesh faces to the flame in rapid succession. The dish lives or dies here — the line between a correctly seared surface and an internally cooked loin is measured in single seconds; remove from the flame the instant the exterior shows an even Maillard-browned colour and carries the fragrance of straw smoke.
-
2
Immediately plunge the seared loin into the ice bath. Hold it submerged for 30–60 seconds until the surface is cold to the touch. Remove and dry thoroughly with clean cloth. The interior must remain completely raw; press the thickest point gently — it should yield as uncooked flesh, with no give of heat-set protein.
-
3
Slice the loin into portions 1.5–2 cm thick, cutting cleanly across the grain with a single draw of the knife. Each slice should display a distinct browned seared band at the surface and a clean, deep-red raw interior. Lay the slices flat on a chilled serving plate.
-
4
Arrange the myōga, spring onion, shiso and grated garlic directly over and around the slices in generous quantity — these are not optional decorations. Spoon ponzu liberally over the plate at the moment of service. The dressing should pool slightly at the base of the slices; the yuzu brightness should be immediately perceptible on the nose.