Steps

1. Lightly salt the yellowtail fillets. Let it rest for about 10 minutes until moisture is released to remove any gaminess.
   🕒 02:22
2. Mix the marinade for the tsuké-buri. Add 3 tbsp Shiro Dashi (White Soy Sauce Base), 2 tbsp water, and 1 tbsp Ponzu (Citrus-Soy Sauce) to a bowl.
   🕒 02:32
3. Cut the sushi-grade yellowtail into bite-sized pieces for the tsuké-buri.
   🕒 02:42
4. Add the cut yellowtail to the bowl with the mixed marinade.
   🕒 02:47
5. Trim the stems from the shiso leaves, roll them up, and thinly slice them.
   🕒 02:50
6. Add the thinly sliced shiso leaves and 1 tbsp toasted sesame seeds to the tsuké-buri bowl and mix everything together.
   🕒 02:57
7. Marinate the tsuké-buri in the refrigerator for 1 to 2 hours.
   🕒 03:03
8. Mix the marinade for the saikyo-zuke. Add 200g white miso paste, 20ml cooking sake, 20ml mirin, and 20g sugar to a bowl and mix.
   🕒 03:12
9. Pat dry the moisture from the yellowtail fillets that were salted earlier and place them in a freezer bag.
   🕒 03:26
10. Add the prepared saikyo-zuke miso to the yellowtail in the freezer bag.
    🕒 03:36
11. Ensure the miso coats the yellowtail completely.
    🕒 03:43
12. Seal the bag, removing as much air as possible, and refrigerate to marinate. The flavor will deepen and become more delicious after 4 days.
    🕒 03:49
13. When grilling the saikyo-zuke, it can easily burn. Create a dome shape with aluminum foil, place the yellowtail on top, and cook slowly over low heat or at a low temperature.
    🕒 04:01
14. For saikyo-zuke that won't be eaten immediately, freeze it as is.
    🕒 04:13