Serves 4 yellowtail (fillet) 4 pieces Salt - Flour, vegetable oil Teriyaki sauce soy sauce 4 tablespoons mirin 3 tablespoons sugar 2 tablespoons Garnish daikon (Japanese radish) 80g carrot 20g Salt 少々 Sweet vinegar sauce vinegar 2 tablespoons sugar 2 tablespoons salt - water 1 tablespoon

1 Sprinkle the fish with salt and set aside for 5 to 6 minutes. Remove excess water from the surface and coat with flour. 2Combine the ingredients for teriyaki sauce separately from those for the sweet vinegar sauce. 3Cut the daikon and carrot into forms using a cookie cutter, then thinly slice each piece and sprinkle with salt. After they become tender, rinse and lightly squeeze dry. Marinate in the sweet vinegar sauce for approx. 10 minutes.

1 Heat vegetable oil in a frying pan and cook both sides of the fish for approx. 3 to 4 minutes on each side. Keep shifting the pan while cooking. 2 Remove the fish and wash the pan. 3 Combine the fish and the teriyaki sauce in the cleaned pan and coat the surface of the fish with the sauce while continuing to cook.

Place each piece of fish on a plate and add the marinated daikon and carrot on the side. The marinated daikon and carrot may be substituted by ready-made ginger marinated in ume-vinegar.