１Cut the fish on a slant into bite-size thin slices. Sprinkle with salt and sake, dry the surface and coat with flour. ２Combine the ingredients for the sauce and mix well. ３Make numerous shallow cuts on each side of the cucumber, sprinkle with salt and set aside for a while. When it becomes soft, gently squeeze dry and cut into bite-size pieces. Dip them in the sweet vinegar briefly.

１Heat some vegetable oil in a frying pan, and fry both sides of the fish. ２When the fish is done, add the sauce and continue cooking until it is boils down and the fish becomes glazed.

Serve on a dish and add the cucumber on the side. 　＊Sprinkle with Japanese pepper powder according to taste.