Steps

1. Slice 10g garlic into rounds.
   🕒 02:26
2. Break apart 100g maitake mushrooms.
   🕒 02:43
3. Add 100g maitake mushrooms to a frying pan and season with salt and pepper to taste.
   🕒 03:55
4. To the maitake, add half tsp consommé powder, 1 tsp grain mustard, 1 tsp honey, and 1 and a half tbsp sake, then mix lightly.
   🕒 04:14
5. Plate the honey mustard maitake mushrooms.
   🕒 04:54
6. Season 2 slices yellowtail with salt and pepper to taste, then dredge with all-purpose flour to taste. 【Tip!】 Using fine all-purpose flour makes it easier to coat evenly and simplifies the process.
   🕒 05:01
7. Heat 1 and a half tsp olive oil in a frying pan, then fry the sliced 10g garlic over low to medium-low heat to make garlic chips. 【Tip!】 High heat will burn the garlic, so the key is to fry slowly over low to medium-low heat.
   🕒 05:20
8. Once the garlic turns a nice color, remove it.
   🕒 05:40
9. Using the oil remaining in the pan, fry the flour-coated yellowtail. 【Tip!】 If there's not enough oil, add a small amount. Frying the skin side upright will result in a crispy finish and allow the fat between the skin and flesh to render, making it more delicious.
   🕒 05:56
10. Flip the yellowtail and cook both sides over medium heat. 【Tip!】 Overcooking will make it dry, so remove once cooked through.
    🕒 08:08
11. Once the yellowtail is browned and cooked through, remove it and let it rest upright to finish cooking with residual heat.
    🕒 09:00
12. In the same frying pan, melt 10g butter, then add 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, 3 dashes MSG(Ajinomoto) (MSG), and 1 pinch curry powder. 【Tip!】 Adding MSG(Ajinomoto) (MSG) mellows the soy sauce's sharpness, enhancing umami and creating a rich steak sauce. Be careful not to add too much curry powder, or it will taste like curry; use a small amount to bring out the aroma.
    🕒 09:12
13. Simmer the sauce until it thickens.
    🕒 09:41
14. Plate the cooked yellowtail, pour the reduced sauce over it, scatter with garlic chips, sprinkle with dried parsley to taste and black pepper to taste, and serve.
    🕒 09:50