Buri Teriyaki 鰤の照り焼き

1. Prepare the yellow tail fillet. Sprinkle salt and leave them for about 15 minutes.
2. After 15 minutes, wipe the excess liquid off the fish with paper towels.
3. Heat the butter in a frying pan over medium heat.
4. Fry both side of the fish until brown.
5. Turn the heat up and pour the teriyaki sauce over the fish.
6. Cook till the sauce has reduced and become thick and shiny.
7. Turn the heat off and serve it with shiso leaf and radish.

Kikka Kabu (Chrysanthemum radish)

1. Prepare the radish by washing the radish and cutting off the leaves.
2. Make about 2mm thick cuts and then turn 90 degrees and make the same cuts with chopsticks or skewers on the chopping board so that it will not chop the radish completely to the bottom (as the photo in the post indicates)
3. Leave prepared radishes in salted water in a bowl for 30 minutes.
4. When the radish becomes soft, squeeze ou theexcess water.
5. Combine all the Amazu ingredients and soak the radish for 30 minutes.
6. This can be kept for a week in the refrigerator.