Cobia belly, aji amarillo ponzu, stew shitake mushroom.

Aji amarillo ponzu  sauce 

1. In a plastic bowl mix all the liquids ingredients. 
2. Add the dry kombu seaweed and the katsuobushi.
3. Store in the fridge for 1 day.
4. Strain the preparation and stored.

Stew shitake 

1. Hydrated the shitake mushrooms in hot water for 1 hour.
2. In a pot melt the sugar until golden brown.
3. Add the sake and mirin, boil until evaporate the alcohol.
4. Add the soy sauce, ginger chunks, chicken stock and the hydrated shitake mushrooms.
5. Simmer the preparation for 2 hours.
6. Strain the liquid and stored the shitake mushrooms. 

To plate 

1. Thinly sliced the raw cobia belly.
2. Cut the shitake mushrooms in sliced. 
3. Interspersed cobia and shitake.
4. Drizzled the aji amarillo ponzu sauce on top.
5. Decorate with fresh chopped chives.