⬥Ingredients
4 slices：Buri：Yellowtail 1/2 tbsp:Soy sauce
(marinate sauce)
1 tbsp:Sugar
1 tbsp:Sake
2 tbsp:Mirin
2tbsp:Soy sauce
1 tsp:Ginger juice
8pieces:Shishito peppers 1pieceNegi (greenonion)
100g:lotusroot
apinchofSalt
⬥Howtomake
1)PoursoysauceoverBuri andwipeoff immediatelyandmarinate in dipping sauce for 10 minutes. A plastic bag is convenient.
2) Cut off the hard stems of the Shishito pepper.To prevent them from splitting,make a cut.
Cut leeks into 4 cm lengths. Cut the lotus root into 1 cm pieces.
3) Heat grill to high temperature, add vegetables and Buri, and grill for about 8 minutes.
Grill the vegetables and Buri for about 8 minutes, until Browned in places and cooked through.
Remove the Shishito from the grill after about 4 minutes, as it cooks easily.
4) Boil down the marinade in which the Buri was marinated at high heat until it becomes thick and glossy, and make it into sauce.
5) Repeat the process of coating the Buri with the sauce, grilling it for 3 seconds, and letting it dry.
6)Sprinkle salt lightly on grilled vegetables.
7) Arrange the yellowtail and vegetables on a plate and coat the Buri with the sauce.