A Family Meal, Yellowtail-Style

Want to bring a little bit of Yellowtail into your family meal?

Chef Eric Berlin can help with that!

We recently spoke with the Chef de Cuisine himself to see what the Yellowtail crew eats behind the scenes – and the best part is, you can make it at home with no special equipment!

This recipe is intended to feed a family of four. A couple specialty ingredients are needed, and can all be found at your local specialty supermarket.

Yellowtail Crispy Chicken / Tofu

Yellowtail Chicken RecipeIngredients
4 cups Tofu, Bite Size (Medium-Firm) OR 4 pounds Chicken Wings (you can also use drumsticks, thighs, etc)
10 Green Onions
1 Cucumber
2 Lemons
1 cup Sauce (See Below for Recipe)
Katakuriko (Potato Starch) – As needed for dredging
Sasa Leaves (Bamboo Leaves) – As needed for presentation





1 cup Sugar, Granulated
1 cup Sake
2 cups Soy Sauce
⅔ cup Gochugaru (Korean Chili Flakes)
¾ cup Garlic, Chopped
¼ cup Blended Oil (suggested: Vegetable Oil and Sesame Oil)

  • In a medium saucepan over medium-high heat; sauté the garlic with the oil until browned
  • Add the sake and cook off all alcohol
  • Add the rest of the ingredients and cook until sugar is dissolved
  • Remove from heat, cool down, and save until ready to use


  1. Cut the cucumbers and white parts of the green onions into “batons,” long chunky slices (like the size of the carrot sticks that tend to come with hot wings).
  2. Take the green part of the green onions and slice them lengthwise into strings. Toss them into some ice water and watch the magic happen – you’ll soon have curly garnishes for your dish. Leave these until you’re done with the dish.
  3. If using tofu, slice into bite-sized chunks. Dredge your tofu or chicken in the potato starch, and fry until crispy.
  4. Flash-fry the cucumber and green onion batons (this means high-temperature, short cooking time) for about 30 seconds or until the cucumbers start to blister.
  5. Toss the chicken/tofu and veggies in the sauce until thoroughly coated. Finish with a lemon wedge and a few green onion curls.
  6. Serve over rice, with a side salad, or a vegetable side of your choosing (whatever’s hanging out in the fridge).