Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 2)
- 2 yellowtail fish fillets (200 g)
[For the sauce* *These are amounts suitable for cooking.]
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 1 tbsp sugar
- 1/2 naganagi long onion
- 1 tbsp soy sauce
- vegetable oil
Put the sauce ingredients into a pot and heat on medium heat. Turn the heat down to low when it starts boiling and cook until it thickens, about 10 minutes.
TIP Thicken the sauce in advance to coat the fish nicely because quickly coating the fish keeps it soft and fluffy.
Cut the naganagi long onion into 4 cm pieces, thread them onto a metal skewer, cook them on a gridiron until they are nicely brown, and remove from the skewer.
Coat the yellowtail fillets with 1 tbsp of soy sauce and let set for about 5 min.
The soy sauce takes away the undesirable fishy smell and helps the fish cook to a nice color.
Heat a small amount of vegetable oil in a frying pan and add the fish fillets. Cook on medium heat until the bottom side is nicely browned, flip them over, turn the heat down, and cook until about 80 % done. Remove the fat from the fish in the frying pan using a paper towel.
The fish don't have to be cooked thoroughly at this stage, since they will be further cooked in the sauce. Removing the fish fat from the frying pan makes it easier to coat the fish with the sauce.
Turn the heat to low, and add 2 tbsp of the sauce to coat the fish. Put the fillet on a plate, garnish with the naganagi long onion pieces, and dribble the sauce from the frying pan over the fish.