Poached Lapu-Lapu in Mirin and Soy Sauce Recipe

2 strips kombu (kelp or sea vegetables, available in japanese and korean groceries)

1/4 cup bonito flakes

2 cups hot water

2 tablespoons japanese soy sauce

2 tablespoons mirin

1 teaspoon brown sugar

1 teaspoon ginger, grated

500 grams lapu-lapu fillet, sliced into 4 pieces

8 spears asparagus

150 grams enoki mushrooms, cut at the roots

1 medium red radish, sliced thinly