Marinade

• 240 milliliters ponzu sauce (citrus-flavored soy sauce)
• 12 grams chopped fresh cilantro leaves
• 6 scallions (white and light green parts only), cut into thin diagonal slices
• 2 tablespoons peeled, minced fresh ginger
• 2 tablespoons toasted sesame oil

• 4 whole trout, each 225 to 280 grams, boned and butterflied, head and tail removed

Salad

• 3 carrots, about 225 grams total, peeled and grated
• ½ daikon radish, about 170 grams, peeled and grated
• 115 grams snow peas, strings removed, cut diagonally into matchsticks
• 6 scallions (white and light green parts only), cut into thin diagonal slices
• 1 red jalapeño chile pepper, seeded and minced (optional)

Dressing

• ⅓ cup seasoned rice vinegar
• 2½ tablespoons peanut oil or canola oil
• 2 tablespoons toasted sesame oil
• 1 tablespoon peeled, minced fresh ginger
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

• 2 tablespoons toasted sesame seeds (optional)
• 340 grams fresh shiitake mushrooms, stems removed
• 2 tablespoons toasted sesame oil
• 1¼ teaspoon kosher salt, divided
• 1¼ teaspoon freshly ground black pepper, divided
• Peanut oil or canola oil