Lightly spread the shio-koji on the yellow tail and leave it in the fridge for a day.
Lightly wipe off the shio-koji with paper towels, and fry in a frying pan or cook in a grill.
Serve on a plate with grated daikon radish and sudachi citrus fruit if you like.
Please refer to this recipe for shio-koji. Recipe ID: 1745052
Story Behind this Recipe
I made adjustments to the dish that my mother taught me, using shio-koji.
You can grill the yellow tail with the marinade, but it's easy to burn, so I wiped it off this time. When you are cooking with salt, sprinkle with coarse salt, and leave it for about 15 minutes. Wipe off the excess water, then grill it. The saltiness varies depending on how much salt the shio-koji you are using contains, so please adjust the amount.