Steps

1. Finely chop the cashew nuts.
   🕒 03:08
2. Place the chopped cashew nuts in a frying pan and dry-roast over low to medium heat. Once they start to brown, transfer them to a bowl. (Key Tip!) Stir-fry until fragrant and a nutty aroma develops, then quickly move to a bowl to prevent burning.
   🕒 04:04
3. In a pot, combine dashi stock (300cc), light soy sauce (1 tbsp), and cooking sake (rice wine) (1 tbsp). Bring to a simmer. (Key Tip!) Aim for a mild, clear soup consistency to avoid making the flavor too strong.
   🕒 05:23
4. In the bowl with the cashew nuts, add white tahini (2 tbsp), soy sauce (3 tbsp), sugar (1/2 tsp), and mirin (rice wine) (2 tbsp, boiled to remove alcohol). Mix well to create the sesame sauce. (Key Tip!) Boiling the mirin removes the alcohol while retaining its umami. You can also heat it in the microwave.
   🕒 05:55
5. Remove the pit from the plum (umeboshi) (1) and mash it into a paste with a knife.
   🕒 07:08
6. In a separate bowl, combine the mashed plum, egg yolk (1), sugar (1/2 tsp), soy sauce (2 tbsp), and taisaku sesame oil (1 tbsp) (or vegetable oil). Mix thoroughly until smooth to create the plum sauce. (Key Tip!) Adding egg yolk makes the texture smoother. Taisaku sesame oil is flavorful and recommended for dressings and marinades.
   🕒 07:30
7. The prepared sesame sauce and plum sauce can be stored in the refrigerator for approximately 2 weeks.
   🕒 08:22
8. Prepare the sashimi-grade sea bream block and remove the skin. (Key Tip!) Hold the knife parallel to the cutting board and gently pull the skin while wiggling it with your left hand to avoid mistakes.
   🕒 19:35
9. Slice the skinless sea bream into bite-sized pieces.
   🕒 23:24
10. Place cooked rice in a bowl and top with the sliced sea bream and shiso leaves.
    🕒 24:05
11. Drizzle the sesame sauce or plum sauce over the sea bream.
    🕒 24:12
12. Optionally, top with wasabi, torn toasted nori seaweed, bubuarare (rice crackers), and white sesame seeds.
    🕒 24:26
13. Pour the warm dashi stock, which has been brought to a simmer, into the bowl to complete. (Key Tip!) Serving a smaller portion of rice makes for a better presentation. Pouring hot dashi will partially cook the sea bream, leaving it rare and retaining its sashimi quality.
    🕒 25:14