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Cut the yellowtail fillet into 3 cm by 2 cm pieces.
Fry them in a non-stick frying pan.
After both sides are nicely browned,
stand them on edge to cook the skin sides, and remove them to from the frying pan.
Stir-fry the grated daikon in the same frying pan.
When the daikon has blended with the grease left in the pan and turns yellow,
add the soy sauce,
and add the mixture of the starch and water to thicken.
Place the yellowtail on a dish, add the grated daikon
and sprinkle with ichimi hot pepper or powdered sansho pepper to taste.