Buri Teriyaki (Yellowtail Teriyaki)日式照燒鰤魚
Buri Teriyaki is a classic Japanese dish featuring thick slices of yellowtail (buri) pan-fried or grilled to perfection and coated in a sweet and savory teriyaki glaze. The rich, fatty fish pairs wonderfully with the umami-rich sauce.
01Ingredients
- 2 (150-200g each) yellowtail (buri) fillets, skin on or off
- 1 tbsp sake (Japanese rice wine)
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp mirin (sweet Japanese rice wine)
- 2 tbsp sake (Japanese rice wine) (for sauce)
- 1 tbsp sugar
- 1/2 tsp white sesame seeds (for garnish, optional)
- 1 tbsp shredded nori (seaweed) (for garnish, optional)
- 1 tbsp green onion, thinly sliced (for garnish, optional)
Nutrition (per serving)368kcal
- Protein35.2g
- Carbs12.8g
- Fat16.5g
Fiber 0.3 gSodium 892 mg
02Steps
- Pat yellowtail fillets dry with paper towels. Sprinkle salt evenly on both sides. Let stand for 10 minutes, then pat dry again to remove excess moisture.
- In a small bowl, combine soy sauce, mirin, sake (for sauce), and sugar to make the teriyaki sauce. Mix well until sugar is dissolved.
- Heat vegetable oil in a non-stick pan over medium-high heat. Place the yellowtail fillets skin-side down (if applicable) in the pan. Cook for 3-4 minutes until the skin is crispy and golden.
- Flip the yellowtail fillets and cook for another 3-4 minutes on the other side until cooked through.
- Reduce the heat to medium-low. Pour the teriyaki sauce into the pan. Bring to a simmer, spooning the sauce over the fish fillets repeatedly until the sauce thickens and coats the fish evenly. This takes about 2-3 minutes.
- Remove the buri teriyaki from the pan and place on serving plates. Drizzle any remaining sauce over the fish.
- Garnish with white sesame seeds, shredded nori, and thinly sliced green onion if desired. Serve immediately with rice.
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