Buri No Teriyaki ( Yellowtail Teriyaki)
A simple and delicious dish glazed with teriyaki sauce
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1 piece of yellowtail collar (hamachi/buri depending on the size/age of the fish)
1 tsp salt
1 tbsp all-purpose flour (plain flour)
1 tbsp vegetable oil
4 tbsp soy sauce
4 tbsp sake
4 tbsp mirin
2 tsp sugar
Mix the seasonings together in a bowl.
1.Sprinkle salt over the fish and let it sit for 10–15 minutes to enhance the umami flavor of the fish and also to expel the fishy smell along with the excess moisture. The flesh will be firmer too. Pat and wipe off excess moisture with a paper towel afterward.
2. Coat the entire piece with flour and tap off the excess to seal in the flavor and the toasted flour adding a nice aroma to the fish.
3. Sear the skin or the sides for about 20–30 seconds before searing the entire piece. Front part 2–3 minutes and 1–2 minutes after flipping it with lids on and lower heat.
4. Pour the teriyaki sauce mix into the pan, tilt the pan, and starts to spoon the sauce over the fish as it starts to slowly thickens from some of the flour from the fish. This way the fish can be coated with the teriyaki glaze without having to flip or breaking it.
5.Serve with a bowl of warm rice with other side dishes.
I’m just a humble fan who loves all things Japanese and hopes to bring a little bit of that love to you. Arigatou gozaimasu!
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