Steps

1. In a tray, combine 0.5 tbsp Sugar, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), and 1.5 tbsp Cooking Sake (Rice Wine). Mix well until the sugar is dissolved. **(This is the key!)** This marinade will also be used for seasoning later, so don't discard it.
   🕒 01:31
2. Place the 2 pieces of Yellowtail fillets in the prepared marinade and let them soak for 30 minutes. Flip them 3 to 4 times during this period.
   🕒 03:50
3. Trim the root and the tip of the green part of the 1 stalk of Leek, then cut into 5cm lengths.
   🕒 04:46
4. Make shallow cuts (6-7 slits) on one side of the cut leek. **(This is the key!)** These cuts help the flavors penetrate better and make the leeks easier to eat.
   🕒 06:31
5. Peel the skin off the 150g of Lotus root using a peeler. Remove any dark spots.
   🕒 09:12
6. Cut the lotus root in half lengthwise, then slice into 1cm thick half-moons.
   🕒 09:47
7. Add the cut lotus root and 500ml of Dashi Stock to a pot and bring to a boil.
   🕒 10:12
8. Cut the 1/2 piece of Aburaage (fried tofu pouch) into bite-sized strips. You can blanch it to remove excess oil if preferred.
   🕒 10:54
9. Once the dashi stock boils, reduce the heat and simmer for about 3 to 4 minutes until the lotus root is cooked through.
   🕒 11:32
10. When the lotus root is cooked, add the cut aburaage and turn off the heat once.
    🕒 14:04
11. Dissolve 2.5 tbsp of Miso Paste into the soup and mix well.
    🕒 14:14
12. Remove the yellowtail fillets from the marinade (which has soaked for 30 minutes) and lightly pat dry the surface with paper towels.
    🕒 14:59
13. Heat 0.5 tsp of Vegetable Oil in a frying pan over medium heat.
    🕒 15:45
14. Once the pan is hot, arrange the yellowtail fillets and sear until browned.
    🕒 16:27
15. Place the leek pieces in the empty spaces of the frying pan without overlapping, and grill while occasionally turning them.
    🕒 16:44
16. Once the yellowtail is browned on one side, flip it and sear the other side.
    🕒 17:23
17. After both sides of the yellowtail are browned, add all of the reserved marinade to the pan and simmer over medium heat to reduce.
    🕒 18:06
18. After simmering with the sauce for 1 to 2 minutes until the leeks become tender, remove the leeks from the pan first. **(This is the key!)** Overcooking the leeks will make them taste too strong, so remove them at the right time.
    🕒 19:33
19. Tilt the frying pan and use a spoon to repeatedly baste the surface of the yellowtail with the sauce as it reduces. **(This is the key!)** Since you're not coating the fish with flour, it's important to reduce the sauce well to coat the yellowtail.
    🕒 20:53
20. Once the sauce has thickened and coated the yellowtail thoroughly, turn off the heat.
    🕒 22:33
21. Reheat the miso soup until it is just before boiling.
    🕒 23:17
22. Arrange the teriyaki yellowtail and leeks on a plate, and pour the remaining sauce from the frying pan over the yellowtail.
    🕒 23:56
23. Add chopped leeks to the miso soup and serve in a bowl.
    🕒 24:22
24. If desired, sprinkle with a pinch of Ichimi Togarashi (chili powder).
    🕒 25:01