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1
Ponzu: Combine all of the ingredients in a small, non-reactive saucepan.
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2
Bring to a boil.
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3
Remove from the heat, strain and discard zest.
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4
Keep warm.
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5
Yuzu Vinaigrette: Whisk all of the ingredients together in a small mixing bowl and set aside.
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6
Steaming Liquid: Place all of the ingredients in a large saucepan (large enough to keep the dashi kombu flat.)
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7
Bring to a boil over medium heat.
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8
Remove from the heat and set aside for 30 minutes.
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9
Remove the kombu and reserve both the liquid and the kombu.
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10
Put the steaming liquid in the bottom of your steamer and bring to a boil.
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11
Cut the kombu in half.
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12
Place 1 sheet of the kombu on the perforated pan of your steamer.
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13
Arrange the skate wingson the kombu.
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14
Cover with the other piece of the kombu.
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15
Set the perforated pan over the boiling liquid, and cover with a lid.
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16
Steam for 4 or 5 minutes over high heat.
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17
Meanwhile, cook the cabbage.
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18
Heat the oil in a sautepan, add the cabbage, and stir-fry until the edges of the cabbage just start to brown.
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19
Add the garlic and stir-fry for about 10 seconds.
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20
Remove from the heat and lightly season with salt and pepper.
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21
Divide the cabbage among 4 large, hot serving bowls.
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22
Place a skate wing on each cabbage mound.
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23
Spoon the Ponzu over the skate.
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24
Toss the garnish greens together and then mound them on top of the skate.
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25
Sprinkle with the Yuzu vinaigrette and sesame seeds.
