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 fish on the plate and spoon cooking sauce over the top. If added spice is desired, place spicy miso sauce or other spicy sauce on top.

Note: Using very fresh, sashimi grade fillet fish is key to this recipe.