Miso paste sauce

Ingredients:

• 1 head of fennel, diced
• 1 diced onion
• 4 cloves of garlic, sliced ​​into slices
• 2 tablespoons chopped ginger
• A pinch of red chili flakes
• A little olive pomace oil (from the pulp and seeds)
• 2 sheets of kombu seaweed
• 1 tbsp. mirin (rice wine)
• 1 tbsp. rice vinegar
• 1 cup vegetable broth
• 1 cup soy sauce
• 1 tbsp. shavings of katsuobushi (smoked tuna bonito flakes), compacted
• 3/4 cup miso (fermented soybean paste)
• 1/4 cup Yuzu (Japanese lemon) juice

Preparation:

1. Saute the onion, fennel, garlic, ginger, and red chili flakes in oil. Add the kombu leaves and deglaze the pan with mirin. Simmer for 5 minutes. Add the rice vinegar, broth, soy sauce, and bonito flakes and bring to a gentle simmer.
2. Strain the ingredients to remove all the liquid. Place the miso in a large bowl and pour the liquid in a thin stream (the same way you would when preparing vinaigrette sauce).
   
   Once you reach the desired consistency, add yuzu until you achieve the desired flavor (this can also be done in a blender). Serve on a plate. sushi toro (tuna sushi).