1. Defrost the sillaginoid and soak in water for a while. Drain and dry.

2. Cover the turntable in a microwave with 2 layers of kitchen paper. Place the fish in a radial manner, with the tails at the center and the skin-side up. Heat, uncovered, in the microwave oven at 500W for 3 minutes.

3. Remove the fish from the microwave oven and set aside for a while.

4. Combine the mirin, soy sauce and sugar to make a marinade. After the fish is somewhat dehydrated, soak them in the marinade for a while. Then, place them on the turntable in the same manner as before, but this time without the kitchen paper, and heat for 1 minute.

5. Remove the fish from the oven and dip them in the marinade. Place them on the turntable again and heat for another minute. Dip the fish in the marinade for the final time, sprinkle with the white sesame seeds, and heat in the microwave oven for 1 more minute.

Note:

• Using a microwave oven, frozen sillaginoid is turned into a tasty dry fish in a short time. The same dehydrating function of a microwave oven can be applied for making soggy rice crackers or nori (toasted laver) crispy again.
  Many food manufacturers also utilize microwaves to make their dried foods. Because microwaves generate internal heat (food itself generates heat from within), unlike heating food from the outside by way of heat conduction, they rapidly diffuse the moisture within the food to the surface.
  After that, when the food is exposed to the air, the moisture evaporates and the food is "dehydrated." This explains why some bread warmed up in a microwave oven is soft right after heated, but then quickly dries up as it cools down.
  I used frozen sallaginoid for this recipe with the assumption that it could be dehydrated more effectively as the cell walls of the fish are broken by freezing. The dehydration also removed the fishy smell of the frozen fish.