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
Instagram

Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Explore food forum

THE JAPANESE TABLE

The Japanese Table presents a variety of themes regarding traditional Japanese food culture. In each volume, a specific topic such as history, customs and food groups, is explored from several different angles.
TRENDS IN TASTE

Trends in Taste serves up current food topics and popular food culture in Japan.
FUNDAMENTALS 101

Fundamentals 101 describes basic principles underlying Japanese food cuisine.
SPIRIT OF THE SEASONS

Spirit of the Seasons highlights Japanese seasonal foods and traditions.
CLOSE-UP JAPAN

Close-up Japan zooms in on current trends in food culture and popular food topics in Japan.
JAPANESE STYLE

Japanese Style provides a brief introduction of Japanese food customs, etiquette and culinary techniques.
TASTY TRAVEL

Tasty Travel takes you on delectable journeys. Each issue focuses on a specific regional dish.
SPECIAL REPORT

Special Report takes a look at people who are introducing Japanese cuisine around the world.
JAPANESE WAYS OF COOKING

Each issue features a creative recipe inspired by the essence of Japanese cuisine.
MORE ABOUT JAPANESE COOKING

Each volume introduces a total of eight attractive fusion-style and traditional recipes.
KIKKOMAN TODAY
DIGITAL BOOK
  1. HOME
  2. Food Culture
  3. Food Forum
  4. MORE ABOUT JAPANESE COOKING
  5. Pan-Seared Buri Yellowtail Teriyaki