Sprinkle salt on the yellowtail and let it sit for 10 minutes. Pat dry with paper towels and cut into 4 pieces.

Cut the grilled tofu into halves lengthwise, then slice into 2cm widths. Trim the roots of shungiku and cut into 2cm pieces. Slice green onion diagonally into 1cm widths.

Heat salad oil in a frying pan over medium heat. Add the yellowtail and cook until both sides are browned. Add the seasoning ingredients and bring to a boil. Add green onion and tofu, cover, and simmer on low heat for 5 minutes.