Normally, we only use onions for this recipe, but the subtle aniseed flavour of fennel works surprisingly well with this dish, so I decided to add it. Spanish or Italian white onions tend to be sweeter, so I recommend using those.
Fill a large bowl with ice-cold water. Set a mandolin over the bowl and slice the onion and fennel into paper-thin slices. Leave the vegetables in the water for 10 minutes, or until they crisp up. This process will also help to get rid of any harsh onion taste.
Drain the vegetables in a colander. Arrange the onion and fennel on plates, sprinkle with the katsuobushi and shichimi togarashi and drizzle the ponzu on top just before serving.
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