RecipeBuri no Teriyaki

Yellowtail in teriyaki sauce


4 yellowtail fillets

3 tbsp soy sauce

2 tbsp mirin

vegetable oil


for accompaniment: 2 bunch bok choy


1If the yellowtail fillets had been refrigerated, set aside until they reach room temperature.

2Just before cooking, dry the yellowtail using a paper towel or a dishcloth to reduce the fishy smell.

3Heat a little oil in a pan and place the yellowtail in the pan skin side down. Saute over high heat until the edges of the fillet turns white.

4Turn it over and saute over medium heat until golden brown.

5Add the soy sauce and mirin to the fish in the pan and boil over low heat until the sauce is reduced to a glaze. * The sauce should be poured on after the fish is well cooked in order to prevent it from burning. * Cover the pan with a lid to protect against the hot oil spattering.

6For the accompaniment: Cut the bok choy into 4-cm lengths, and then cut each root into 8 pieces lengthwise. Heat 1 tbsp oil in a separate pan and fry the roots and stems.

7Then add the leaves and season with salt. Arrange the fish and bok choy on a serving plate.


Please pay attention to the temperature because the sauce can easily burn.

Teriyaki is a method of cooking various ingredients in a sweet, hot sauce. It is good for oily fish like salmon as well as yellowtail.

Mirin is a sweet, mildly alcoholic rice wine which can be substituted with sake and sugar.
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

Related Recipe

Salmon and mushroom foil cooking Read

Yellowtail in teriyaki sauce Read

Recommended Restaurant

Recommended Destinations

Recommended Event


Copyright © 2000-2012 FINEX Co., Ltd.