RecipeBuri no Teriyaki

Yellowtail in teriyaki sauce

Ingredients

4 yellowtail fillets


3 tbsp soy sauce


2 tbsp mirin


vegetable oil


salt

for accompaniment: 2 bunch bok choy

Directions

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.

Tips
Tips:

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.
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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