Ingredients
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Instructions
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Sprinkle salt on the yellowtail fillets and let them sit for a few minutes. If any moisture appears, pat dry with a paper towel.
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In a bowl or shallow dish, mix the soy sauce, mirin, ginger, and garlic. Marinate the fillets in this mixture.
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Pat the fillets dry again, then coat both sides evenly with potato starch.
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Heat oil to 180°C (356°F) in a kakugama or deep pan, and fry the fillets until golden and crispy, turning occasionally.
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★Cooking Tips with the ANAORI kakugama
When cooking with the ANAORI kakugama, it is important to fry quickly at high heat. Normally, cooking causes food to lose moisture and shrink, but the kakugama has a unique effect: it cooks food gently with minimal damage, allowing it to expand from the inside. The result is food that is crispy on the outside, yet fluffy and juicy on the inside, with all its natural moisture perfectly retained—achieving the ideal fry every time. |
Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
