Bangus Belly Donburi

Marinate bangus in calamansi juice and 1 tablespoon light soy sauce for 30 minutes.

Dredge each bangus fillet in flour. heat oil in a frying pan and sear each side of the fillet over high heat, about 1 minute per side.

Combine dashi, onions, remaining light soy sauce, mirin, sugar, and sake in a medium saucepan. Simmer sauce for 3 to 5 minutes.

Add bangus belly fillet and continue to simmer over low heat for 5 to 7 minutes. Remove from heat.

Arrange hot Japanese rice in 6 individual bowls. Sprinkle each bowl with 1/2 teaspoon nanami togarashi. Spoon sauce over the rice.

Top with bangus belly and drizzle with 1 tablespoon sauce. Repeat to make a total of 6 bowls. Garnish with pickled ginger and nori.