Lightly salt the haddock and let sit for 10 minutes. Wipe any moisture. Use a knife to remove the bones and cut into bite-sized pieces, and coat with katakuriko.
Fry Step 1 in 170℃ oil.
Bring the ☆ ingredients to a boil in a frying pan. Add the fried haddock and mix into the sauce.
Transfer to a serving plate, top with white sesame, and it's complete.
Story Behind this Recipe
I wanted to get my kids, who are very particular about what they eat, to eat fish! I made the haddock into cute diced fried bits, like I used to have in my school lunches.
Fresh haddock is the most delicious, but if you don't have any, sweet-salted haddock can also be used as-is. If you're using salted haddock and you feel it's too salty, soak it in light salt water (1 liter of water with a tablespoon of salt) for 3-4 hours to remove the saltiness.