Japanese cuisine · Fish & Seafood

Buri Teriyaki

Yellowtail fillets pan-seared and glazed in a glossy sauce of soy sauce, mirin, and sake.

Ingredients · for 4 servings

• 4 yellowtail fillets (about 150g each, or substitute salmon fillets)
• 4 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sake
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1 piece ginger (about 3cm)
• 3 spring onions
• 2 tbsp oil
• Salt

Instructions

1. Pat the fillets dry, salt lightly, and let sit for 10 minutes; blot away the liquid that seeps out – this keeps the fish firm and mild-tasting.
2. Stir together the soy sauce, mirin, sake, and sugar, finely grate the ginger, and add it to the sauce.
3. Cut the spring onions into fine rings; coat the fillets all over in a thin layer of cornstarch and tap off the excess.
4. Heat the oil in a nonstick pan and fry the fish over medium heat for 3 minutes per side, until golden brown and releasing easily from the pan.
5. Blot away excess fat with paper towel, pour in the sauce, and turn the fish in it for 2–3 minutes, until the sauce clings thickly to the fillets and glistens deeply.
6. Drizzle the fillets with the remaining sauce, sprinkle with spring onion rings, and serve immediately.