Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Mix Kikkoman Ponzu Lemon and olive oil in a shaker. Then cut the fish in thin slices. Slice onion and rinse well with water.
Spread the slices of fish on a plate. Garnish with sliced onion, sliced radish and quartered cherry tomatoes and sprinkle with the dressing.
Tip: If you are not able to get fresh fish suitable for eating raw for carpaccio you can use cooked octopus sliced thinly instead.
Calorific value (per portion): 679 kJ / 162 kcal