Thinly slice the celery stalks diagonally, and roughly chop up the leaves.
Heat vegetable oil in the frying pan, and cook the jako fish on high heat. Once the jako has absorbed the oil, add the celery stalks.
When the white part of the celery stalks have become half-translucent, reduce to medium heat and drizzle soy sauce from the sides of the pan. Cook lightly, being careful not to burn.
Add celery leaves, mix from the bottom up once, and stop the heat.
And it's complete. Topping with bonito flakes or sesame seeds is also delicious. Please enjoy this soothing Japanese celery stir fry.
This is the soy sauce we use at home.
Taking into account the saltiness of the jako fish, I don't use that much soy sauce. Please adjust to your liking.
Story Behind this Recipe
This is a dish my mother makes. It's got a simple flavor, but the jako fish and bonito flakes bring out a rich umami taste. It's got a lot of things working to bring out the flavor of the ingredients. I've loved my mother's celery stir fry since I was little. Even my dad, who hates celery, could eat this together with jako.
Be careful not to overcook the jako in Step 2! If you drizzle soy sauce from the side of the pan in Step 3, the jako will keep its crunchy texture. Please add the celery leaves last after adding soy sauce and cooking. (If you put them in first it becomes really salty.)