Steps

1. Trim the stems off the 8 shishito peppers and make a single slit down one side with a knife.
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2. Pat the 4 yellowtail fillets dry with paper towels. [Key Tip!] Drips are a source of fishiness, so wipe them off thoroughly.
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3. Lightly dust the surface of the yellowtail with all-purpose flour. It doesn't need to be completely white. [Key Tip!] Dusting with flour helps achieve better searing and allows the sauce to cling better. Be careful not to apply too much.
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4. Add 1 tbsp Vegetable Oil to a frying pan and heat over medium heat.
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5. While the oil is clean, quickly sauté the shishito peppers until lightly browned all over and softened, then remove them from the pan.
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6. Toss the removed shishito peppers with a pinch of salt and 3g Bonito Flakes (Katsuobushi) and mix.
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7. In the same pan used for the peppers, sear the yellowtail. Place it skin-side down (if applicable, for the side that will be facing up when served) and allow it to sear without flipping frequently to develop a good color. [Key Tip!] Teriyaki requires a good sear for the sauce to adhere, so aim for a slightly deeper color.
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8. Flip the yellowtail and sear the other side similarly. Avoid overcooking, as it can lead to dryness. Stop cooking when you feel it's 'almost there.'
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9. Once both sides are seared, stand the yellowtail on its side in the pan to crisp up the skin. [Key Tip!] Be cautious as the skin's moisture might pop. If you have a lid, you can cook with it on.
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10. Thoroughly wipe off any excess oil that has rendered from the yellowtail with a paper towel. [Key Tip!] Oil from the fish can cause off-flavors, so be sure to remove it.
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11. Add 50cc Cooking Sake (Rice Wine), 50cc Mirin (Sweet Rice Wine), and 20cc Soy Sauce to the pan and bring to a boil. [Key Tip!] The ratio of sake and mirin to soy sauce (5:5:2, or 'GoGo2') is a golden ratio that works for any fish teriyaki.
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12. Swirl the pan and let the sauce reduce and coat the yellowtail until it reaches a syrupy consistency. The point where the sauce is just about to thicken is a good indicator. [Key Tip!] Over-reducing will make it too salty and prone to burning, so stop cooking when the sauce forms small bubbles when you swirl the pan. Avoid flipping the fish forcefully to prevent it from breaking apart.
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13. Arrange the yellowtail on a serving dish and spoon the thickened sauce over it.
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14. Serve with the seared and seasoned shishito peppers and grated daikon radish (to taste).
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