Coat the fish in salt and leave for 10 minutes. Pat dry with paper towels and coat thinly in katakuriko.
Heat a generous amount of oil in a pan and fry the fish. When one side has browned, turn it over and brown the other side.
When both sides are cooked, remove the fish from the pan. Wipe off the remaining oil, add the ◎ ingredients, and cook over medium heat.
When the sauce comes to a boil, return the fish to the pan. Turn the fish to coat both sides in the sauce.
Story Behind this Recipe
It's an easy fish dish.
At our house, we always buy half fillets and eat half as sashimi and the other half as fillets. You can make this recipe with fillets or sashimi bonito. The sauce is flavored on the strong side, so adjust to taste.