| How To Cook: |
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1. For the marinade, combine the sake and soy sauce in a 1˝- to 2-quart saucepan and bring to a boil over moderate heat. Stir in the sugar and dashi, return to a boil, then cool to room temperature.
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2. Add half the lemon slices and the fish to the marinade and turn them about to moisten them well. Marinate for 2 to 3 hours at room temperature, or in the refrigerator for 5 to 8 hours.
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3. Preheat the broiler or light a hibachi or charcoal grill. Remove the fish and lemon slices from the marinade. Discard the lemon and strain the marinade through a sieve into a small saucepan. Broil the fish flesh side first for 6 to 8 minutes, or until golden brown.
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4. Carefully turn the fish over with tongs or chopsticks, brush with the marinade, and broil for about 2 minutes, or until the skin is a deep golden brown. Meanwhile bring the marinade to a simmer on top of the stove.
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5. Divide the fish among 4 small serving dishes and moisten each with a teaspoon of the hot marinade. Garnish the fish with a fresh lemon slice.
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6. Serve "yuan zuke" hot, as part of a Japanese meal or as a main course.
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