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MORE ABOUT JAPANESE COOKING Vol.27 No.4 Janualy 2014 / TRADITIONAL RECIPE

Pan-Seared Buri Yellowtail Teriyaki

Calories
369kcal
Protein
22.5g
Fat
20.6g
(per serving)

Ingredients (Serves 4)

Buri
Buri
  • 1 T vegetable oil
  • 4 buri (yellowtail) fillets, 100 g / 3.5 oz. each
Teriyaki sauce
  • 3 T Kikkoman Soy Sauce
  • 3 T Kikkoman Manjo Mirin
  • 3 T sake
  • 2 t sugar
  •  
  • 8 T grated daikon, lightly squeezed to remove extra liquid
  • Kikkoman Soy Sauce to taste
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

Directions

  1. 1

    Heat the vegetable oil in a frying pan over medium heat and sear the fish fillets on both sides until golden brown.

  2. 2

    Turn off the heat. Move the fillets to one side of the pan, and wipe up excess fat and oil using a paper towel*1; add teriyaki sauce and cook the fillets over medium heat until a wooden pick can be inserted smoothly into the fillet. Shake the pan gently to coat the fish with teriyaki sauce.

  3. 3

    Place each grilled fillet on an individual plate. Garnish with grated daikon and serve hot. Add a little soy sauce to the grated daikon, if desired.

  1. *1Buri (yellowtail) teriyaki is generally grilled. Using a frying pan makes this recipe quick and easy. Removal of excess fat will yield a better flavor.
Vol. 27

Other recipes in this series

FUSION RECIPE
No. 1
Grilled Mackerel with Grated Apple-Daikon Sauce
No. 2
Tuna Salad with Olive Oil Kombu Dressing
No. 3
Oyaki Dumplings Stuffed with Eggplant
No. 4
Adobo Chicken with Mirin
TRADITIONAL RECIPE
No. 1
Smoked Salmon Pressed Sushi
No. 2
Fresh Salmon Kobu-maki
No. 3
Karukan Steamed Cake with Blueberries
No. 4
Pan-Seared Buri Yellowtail Teriyaki
MORE ABOUT JAPANESE COOKING
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