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In a bowl, combine soy sauce, fresh orange juice, lemon juice, rice vinegar, and mirin.
Add the grated ginger and thinly sliced green onions, and stir well.
Let the sauce sit for at least 30 minutes to allow the flavors to meld. Strain before serving if desired.
Bring a pot of water to a boil and add a pinch of salt.
Add the asparagus and blanch for 2-3 minutes until tender but still crisp.
Remove from the water and place in an ice bath to stop the cooking process. Drain and set aside.
Heat a non-stick skillet or grill pan over high heat.
Once hot, place the Otoro slices in the pan without overcrowding.
Sear each side for about 30 seconds to 1 minute, depending on thickness, until a light crust forms.
Remove from heat and let it rest for a few minutes.
Place a bed of mixed greens on each plate.
Arrange the blanched asparagus over the greens.
Carefully place the seared Otoro slices on top of the asparagus.
Drizzle the citrus ponzu sauce over the Otoro and greens.
Garnish with edible flowers and sprinkle white roasted sesame seeds over the top.
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