Yellowtail Teriyaki
Yellowtail in a lightly gingered sauce.
20 minutes+
337kcal
1.4g
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Mix (A) in a cooking tray, add the yellowtail fillets and marinate for 10 minutes. Chop the long onions into 3 cm (1-1/4 in.) long pieces. Combine the ingredients for the seasoning (B).
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Heat up a frypan and stir-fry the long onions until browned. Remove the long onions and add salad oil. Wipe excess marinade from the yellowtail fillets, and and place them in the pan skin-side down.
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When both sides of the yellowtail are browned, remove any excess oil from the frying pan and add the cooking sake. Cover the pan with a lid and steam for 2 minutes.
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Add (B) and the long onions. Simmer while spooning the liquid over the fillets and other ingredients. Serve the yellowtail and onions on dishes, garnished with the pickled ginger stems.
Cooking Basics
Japanese long onion - cutting into chunks
Cut up from one end into about 3 cm (1.2 in.) lengths.
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