1 flounder, sashimi grade, cut into fillets (or fluke)
For serving Ponzu sauce (recipe below) or wasabi and soy sauce

60ml / ¼ cup mirin (rice wine similar to sake)
60ml / ¼ cup soy sauce
1 tablespoon rice vinegar
1 2.5x2.5 cm / 1x1 inch-piece dried dashi kombu
1 teaspoon katsuobushi (dried bonito flakes)
30ml / 2 tablespoons freshly squeezed lemon juice
30ml / 2 tablespoons yuzu juice (can be found in Japanese grocery stores), it can also be replaced with the same amount of lemon juice