| １ |
Fillet the cutlass fish and dry the surface. Boil the asparagus. |
| ２ |
Cut the fish into 8 to 12 slices and place them on the side with the skin side down. Place half the beefsteak leaf on each slice, spread the pickled ume pulp over it, and top with asparagus. Fold the fish in half and fasten with a toothpick. |
| ３ |
Sprinkle salt on the skin, place the folded fish on a cooking sheet or wrinkled piece of tin foil, and bake in an oven at high temperature. |
| ４ |
Grill the bell peppers over an open fire, or boil them briefly, and cut them into thin strips. Place the baked fish rolls on a serving plate and add the bell pepper sprinkled with the bonito flakes and sudachi on the side. |
