fish katsu (さかな)

my version -- served with sautéed spinach, and boiled potatoes on fig infused red miso broth; served on kombu; finished with togarashi...

"Katsu is a crispy fried cutlet of meat or seafood made with flaky Japanese panko breadcrumbs. Similar in form to a German schnitzel, katsu is one of many Western foods that has been adopted, adapted to suit local tastes, and become a key part of Japanese cuisine. Katsu was invented in the late 1800s by a Tokyo restaurant that wanted to offer a European-style meat cutlet. Now, katsu can be found everywhere from convenience store takeaway bento boxes, to yoshoku (Western-style Japanese food) eateries and katsu specialty restaurants.

The dish is primarily made with pork cutlet, but can also be made with chicken, minced meat, and seafood. Whether it’s served with a side of finely shredded raw cabbage and thick katsu sauce, with a side of pungent Japanese curry, on top of a heaping bowl of steaming rice, or sandwiched between two thick layers of bread, katsu is a highly satisfying treat. - gurunavi

Konbu (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).

Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively. -- Wikipedia

here is my another version -- served w/ french lentil and fingerlings potatoes...