Steps

1. If any scales remain on the yellowtail fillets, remove them thoroughly.
   🕒 00:35
2. Cut the 3 yellowtail fillets into bite-sized pieces.
   🕒 00:48
3. In a bowl, add the cut yellowtail, 2 tsp Cooking Sake (Rice Wine), and 2 tsp Ponzu Sauce. Massage well to coat the pieces.
   🕒 00:54
4. Let it sit for about 10 minutes to marinate.
   🕒 00:59
5. In a separate bowl, add 1 tbsp Mirin (Sweet Rice Wine). Microwave for about 40 seconds at 600W to evaporate the alcohol.
   🕒 01:03
6. To the mirin with evaporated alcohol, add 2 tbsp Ponzu Sauce, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 1 tbsp Toasted Sesame Seeds.
   🕒 01:13
7. Finely chop 80g Green Onions and add them to the bowl. Mix well to create the scallion ponzu sauce.
   🕒 01:21
8. Evenly coat the marinated yellowtail pieces with 2-3 tbsp Potato Starch.
   🕒 01:34
9. Heat vegetable oil in a frying pan over medium heat.
   🕒 01:43
10. Place the potato starch-coated yellowtail in the heated frying pan.
    🕒 01:54
11. Grill for about 2 to 2.5 minutes until browned on one side, then flip.
    🕒 02:03
12. Once flipped, reduce heat to medium-low, cover with a lid, and steam.
    🕒 02:16
13. Grill the other side for about 2.5 to 3 minutes until cooked through, then remove from heat.
    🕒 02:34
14. Add the cooked yellowtail to the bowl with the prepared scallion ponzu sauce and toss to coat evenly. 【Key to Success!】 Marinating the yellowtail with sake and ponzu, then coating it with potato starch, eliminates any fishy smell and locks in the juices for a tender and fluffy result.
    🕒 02:42
15. Once the ponzu sauce is evenly coated, plate the dish.
    🕒 02:53
16. Drizzle any remaining scallion ponzu sauce from the bowl over the plated yellowtail.
    🕒 03:10
17. Finish with extra toasted sesame seeds for garnish. It's ready!
    🕒 03:21