Tamagawa Salad

Ingredients

400g yellowtail (ぶり) filets
12 (190g) cherry tomatoes
1 osaji cooking sake
salt & pepper
2 osaji potato starch
(A) 1 osaji minced garlic
(A) 1 osaji sugar
(A) 2 osaji ponzu
(A) 1 kosaji kogara soup powder
2 osaji olive oil
chopped shiso leaves

Steps

1. Sprinkle the yellowtail with sake and let sit for 5 minutes.
2. Wipe off the liquid with paper towels.
3. Sprinkle with salt and pepper, then coat with potato starch.
4. Prepare (A). Cut the cherry tomatoes in half.
5. Heat olive oil in a frying pan and fry the yellowtail over medium heat.
6. Once both sides are browned, turn the heat to medium-high, add A and the cherry tomatoes, mix quickly and it’s done!
7. Place in a bowl and top with shredded shiso leaves, if desired.

Reference

Oceans Nadia