Cut Fish Fillets into bite-size pieces, place on a plate, lightly season with Salt, sprinkle with Sake (Rice Wine), and set aside for 10 minutes.
Drain, then sprinkle with Potato Starch. Cook in simmering water, then gently transfer to a plate.
Meanwhile, in a separate large saucepan, heat Dashi Stock and Sake. Season with Salt and Soy Sauce. Gently add cooked Fish pieces and warm up.
Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and Yuzu Rind. Slice off Yuzu Rind very thinly, cut into a small rectangle, make two cuts, then twist into a triangle shape.
