Use a paper towel to pat the yellowtail fillets dry and then lightly cover with the potato starch. Divide the green peppers and eringi mushrooms into 4 pieces and divide the red bell peppers into 6 pieces. Grate the daikon radish and slightly drain off excess moisture.
Heat 1/2 Tbsp of oil in a fry pan, quickly saute the green pepper, red bell pepper and eringi mushrooms over medium heat, turn the heat to low, cover with a lid and steam-fry for 5 minutes then remove the ingredients.
Wipe away excess oil in the fry pan with a paper towel, add in and heat 1/2 Tbsp of oil and pan-fry both sides of the yellowtail fillets to golden. Once cooked through add in the grated daikon radish and (A) then boil down the cooking liquids.
Place (3) onto a dish and garnish with (2).
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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