Saury with Chinese Mushroom Gravy

Prep the mushrooms and leek for the gravy: trim the enoki bases and break apart, separate the shimeji, and mince the leek.

Heat sesame oil in a small saucepan and saute the leek and doubanjiang over low heat until fragrant. Add the mushrooms and toss to combine.

Add the Chinese broth (water plus chicken bouillon), sake, and soy sauce; bring to a gentle simmer.

Take the pan off the heat, stir in the potato starch slurry, and return to heat. Bring back to a simmer and adjust to your preferred thickness. Stir in the huajiao to finish the gravy.

Cut off the saury heads and slit from tail to head to remove the innards. Rinse under running water, washing the bloodline along the bone with the tip of the knife, and pat thoroughly dry.

Fillet the saury into 3 pieces using the daimyo-oroshi method. Trim the rib bones thinly, and pull out any remaining bones with tweezers if you prefer.

Cut each fillet into thirds and season with salt, pepper, and sake. Coat thoroughly with potato starch.

Heat frying oil to 180°C and fry the saury pieces until crisp and golden. Drain.

Plate the fried saury and ladle the warmed gravy generously on top. Finish with sesame seeds and sliced green onion rounds.