Yellowtail Teriyaki (Buri no Teriyaki)
Buri no Teriyaki is a classic Japanese homestyle meal made with pan-fried Japanese Amberjack (yellowtail) coated in a delectable homemade teriyaki glaze.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 yellowtail fillets
- 1 tsp Japanese soy sauce (koikuchi shoyu) (for marinating)
- 1 tsp mirin (for marinating)
- 2 tbsp Japanese soy sauce (koikuchi shoyu) (for teriyaki sauce)
- 2 tbsp mirin (for teriyaki sauce)
- 2 tbsp sake
- 1 tsp sugar
- 1 tbsp cornstarch
- ½ tbsp cooking oil
Instructions
- 1
Place 2 yellowtail fillets in a sealable bag and add 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp mirin. Seal the bag and marinate in the refrigerator for 15 minutes.
- 2
In a small bowl, mix 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake and 1 tsp sugar until the sugar has dissolved. Set by the stove for later.
- 3
Once 15 minutes have passed, transfer the yellowtail fillets to a container and pat them dry with kitchen paper.
- 4
Sprinkle with 1 tbsp cornstarch, making sure both sides are lightly covered. Pat off the excess before frying.
- 5
Heat a pan on medium and add ½ tbsp cooking oil. Once hot, place the fillets in the pan and fry for 2 minutes on each side.
- 6
Increase the heat to high and pour the teriyaki sauce into the pan and fry until thickened to a syrup-like consistency. Turn the fish to make sure both sides are covered with sauce (about 30 seconds each side).
- 7
Once thickened, remove the pan from the heat and serve.
- 8
Enjoy!