I also add some sheets of seaweed (nori in Japanese or kim in Korean) ciselées (sheets or leaves rolled in and thinly cut in long stripes...).
- 10 TBS of vegetable oil
- 1 tsp of Dijon Mustard
- 1 TBS of Ponzu sauce
- Salt & Pepper
- 1 smashed garlic clove
- A drop of Sesame oil (opt.)
Ponzu sauce is made of Dashi* sauce, Soy sauce, Mirin** and Sake.
The easiest way to do it is to use an already made Ponzu Sauce (you can easily find Kikkoman Ponzu in any supermarket).