Steps

1. Scrape off the scales of the Ayu (Sweetfish) with the back of a knife. If there's still slime, sprinkle with salt to remove it.
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2. Rinse the Ayu (Sweetfish) thoroughly with water.
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3. Gently press with your fingertips from the anus towards the belly of the Ayu (Sweetfish) and squeeze out the entrails.
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4. For the Ayu to be fried, open the belly from the tail end, remove the innards, and wash clean.
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5. Trim the fins of the Ayu to be fried. (Key Tip!) Removing the fins makes them easier to eat.
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6. Pat the processed Ayu (Sweetfish) dry with paper towels.
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7. In a pressure cooker, add the Ayu (Sweetfish) for simmering, enough water to cover, and plenty of Katchan's All-Purpose Soy Sauce.
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8. Pressure cook the Ayu (Sweetfish) for 15 minutes, then let it cool down completely.
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9. For the salt-grilled Ayu, insert a bamboo skewer through the mouth and out through the gill area.
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10. Insert the skewer into the flesh of the Ayu (Sweetfish), letting it snake under the skin in a wavy pattern.
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11. For the Ayu to be fried, coat them with all-purpose flour, beaten eggs, and then panko breadcrumbs in that order.
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12. Fry the coated Ayu (Sweetfish) in oil at medium heat for about 4-5 minutes, until golden brown all over. (Key Tip!) Smaller Ayu are recommended for frying as they become nice and plump.
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13. Generously sprinkle salt on the fins and tail of the salt-grilled Ayu (Sweetfish), as these parts tend to burn easily.
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14. Place the salted Ayu (Sweetfish) in a grill and cook until done.
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15. Return only the simmering liquid from the cooled candied Ayu to a pot and reduce it.
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16. Crack eggs into a bowl, add Katchan's All-Purpose Soy Sauce and chopped green onions, then mix.
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17. Cook the egg mixture in a frying pan to make a green onion omelet.
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