Grilled yellowtail with teriyaki sauce
King of Winter in Hokuriku.
- 2 fillets (about 3 ounces each) yellowtail "buri"
- teriyaki sauce (2 tablspoon mirin, 2 tablspoon soy sauce)
- 2 inch radish
- Put yellowtail, mirin and soy sauce into plastic bag. Let the air out of the bag and bind tightly the mouth of it. Soak for a day.
- Grill first the side that will face up when served. Turn over and grill. Garnish yellowtail with grated radish.