I had kampachi and supremed citrus with juices left over from making the crudo. These made way for a simple quick meal. I made a citrus-soy sauce reduction with the leftover citrus juices, minced shallot (also left over which meant less work – yay!), soy sauce, mirin, sugar and rice vinegar. I didn’t measure anything – just put in a lil bit of this and that. I simply seasoned the kampachi with kosher salt and freshly ground black pepper and cooked it in a pan with a lil bit of vegetable oil. I finished the dish with some chive tips and a sprinkling of shichimi togarashi. The citrus soy reduction was surprisingly good with its balance of savory and fruity flavors. And the hue was beautiful too, striking from the blood orange with all its drama.