Discard the fish skin and any bones from the fish fillets. Wrap with paper towels and soak with sake. Refrigerate for about 30 minutes. Mince the ginger finely.
Pat dry the yellowtail fish filets and put in a plastic bag. Add katakuriko (1~2 tablespoons) and shake the bag to coat the fish with katakuriko. Shake off the excess.
Heat vegetable oil in a frying pan and arrange the yellow-tail fish fillets. Cover with a lid and steam over low heat. Be careful not to brown the fish at this point. Uncover, fry until browned and take out the fish.
Fry the ginger gently until aromatic, and add the ☆ ingredients. Bring to a gentle boil and put back the fish. Coat the fish with the sauce and turn off the heat when the sauce has thickened.
Transfer the fish onto the rice and drizzle over the sauce. Garnish with chopped scallions and toasted sesame seeds. Add the grated yuzu peel (optional).
Story Behind this Recipe
Use fatty yellowtail that's at their best in the winter for ultimate results.
Discard the fish skin. By coating the fish with katakuriko before frying, you can seal the umami flavour of the fish for tender results. Use yuzu pepper paste to your liking, but omit it if serving to children and replace with some grated yuzu instead.