From: Owner Pat Yoshida, Sushi Dokoro Kirala, Beverly Hills, CA. Yield: 2 servings. 2 slices yellowtail fillet, about 4 oz. each as needed, a few thin cuts of ginger root 2 Tbsp. soy sauce 2 Tbsp. sake 2 Tbsp. mirin 1 Tbsp. sugar 1/3 cup water Mix water, soy sauce, sake, mirin and sugar in a sauce pan. Add yellowtail fillets and ginger, then cover. Bring to a boil for about 10 minutes over medium-low heat. Check the pan to make sure fish doesn’t dry out. To plate: Place ...

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