Yellowtail Teriyaki (Buri no Teriyaki)
Cuisine: Japanese
Region: 日本各地
Servings: 2人分
Yellowtail Teriyaki (Buri no Teriyaki) is a home-style seafood dish. Ingredients and step-by-step instructions are below, with notes for home cooking.
Ingredients
- Yellowtail (fillets) 2 pieces (about 200 g)
- Salt 1/4 tsp
- Cake flour 2 tsp
- Vegetable oil 1 tsp
- [Sauce] Soy sauce 1 1/2 tbsp
- [Sauce] Mirin 1 1/2 tbsp
- [Sauce] Sake 1 tbsp
- [Sauce] Sugar 1 tsp
- Shishito peppers (garnish) 6
- Grated daikon radish to taste
Steps
- Sprinkle salt on both sides of the yellowtail and let it sit for 10 minutes. Pat off the released moisture thoroughly with paper towels. This removes the fishy smell.
- Mix the sauce ingredients in a small bowl. Pierce each shishito pepper once with the tip of a knife (to keep it from bursting).
- Lightly dust both sides of the yellowtail with flour and shake off the excess.
- Heat the oil in a frying pan over medium heat and add the fish, presentation side down. Cook the shishito peppers in the free space and remove them once they are browned.
- Cook the yellowtail for 2–3 minutes until browned, turn it over, cover, and steam-fry over low heat for 2 minutes.
- Wipe the excess fat from the pan with a paper towel, add the sauce and turn the heat to medium. Shaking the pan, spoon the sauce over the fish and simmer for 1–2 minutes until it is thick and glossy.
- Plate the yellowtail, pour the sauce over it, and serve with the shishito peppers and grated daikon.
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Notes
Dusting the fish with flour helps the sauce cling and gives the surface a glossy shine.
If you reduce the sauce too long it will burn and turn bitter. Turn off the heat as soon as the bubbles get large and the sauce thickens.
It is especially good in the season of fatty winter yellowtail (around December to February).
The same sauce works for Spanish mackerel, chicken thighs, or thick fried tofu.
Origin and history
Buri no teriyaki is a fish dish that is pan-fried while being coated in a sauce of soy sauce, mirin, sake and sugar, giving it a glossy "teri" (shine).
Yellowtail is a "shusse-uo" (promotion fish) whose name changes as it grows, so it is considered lucky and has long been used in New Year dishes. Winter "kan-buri" is especially rich and flavorful, and production areas on the Sea of Japan side, above all Toyama Bay, are well known.
Glazing fish with a sweet-salty sauce brings out the flavor of oily fish while making it go perfectly with rice, and it is a widely loved home dish. It has become known in English as "teriyaki", but Japanese teriyaki puts the emphasis on coating the food in sauce to give the surface a shine.