Food Forum
Vol. 27 No. 4  Janualy 2014

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

PAN-SEARED BURI YELLOWTAIL TERIYAKI

Ingredients

BuriBuri    
Serves 4

369 kcal  Protein 22.5 g  Fat 20.6 g (per person)

  • 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

Directions

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

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

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Food Byways: The Many Paths of Soy Sauce” included in this issue.