Classic Japanese Buri no Teriyaki (Yellowtail/Amberjack Recipe)

By Sudachi · 25 min

Ingredients

Instructions

1. Put the 2 yellowtail fillets in a resealable bag with 1 tsp soy sauce and 1 tsp mirin. Seal and marinate in the fridge for 15 minutes.
2. In a small bowl, stir 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake and 1 tsp sugar until the sugar dissolves. Set aside near the stove.
3. After 15 minutes, move the fillets to a container and pat dry with kitchen paper.
4. Dust both sides of the fillets lightly with 1 tbsp cornstarch and shake off any excess.
5. Heat a pan over medium heat with ½ tbsp oil. Fry the fillets for 2 minutes on each side.
6. Turn the heat up to high, pour in the sauce and cook until it thickens to a syrupy consistency, turning the fish so both sides are coated, about 30 seconds per side.
7. Take off the heat once thickened and serve.

Summarized from Sudachi's video. Watch it for the details.