Slice the lotus root thinly and chop the komatsuna greens into bite-sized pieces.

Season the yellowtail fillets with a pinch of salt and pepper.

Heat olive oil in a pan over medium heat and lightly sear the yellowtail fillets until golden on both sides.

Add the lotus root slices to the pan and stir-fry until they become slightly crispy.

Add the komatsuna greens and stir-fry briefly until they wilt.

Mix sake, soy sauce, and curry powder in a small bowl, then pour the mixture into the pan.