📝 About This Recipe
Buri no Teriyaki is a cornerstone of Japanese home cooking, especially during the winter months when yellowtail is at its fattiest and most flavorful. This dish features succulent fillets seared to perfection and coated in a lustrous, sweet-and-savory glaze that highlights the natural richness of the fish. Unlike the bottled sauces found in the West, this traditional Yakimono preparation relies on the 'golden ratio' of four simple ingredients to create a sophisticated, mirror-like finish.
🥗 Ingredients
Main Ingredients
- 2 pieces Yellowtail (Buri) fillets (approx. 150g each, skin-on preferred)
- 1/2 teaspoon Sea salt (for drawing out moisture)
- 1 tablespoon All-purpose flour (for dusting)
- 1 tablespoon Neutral oil (vegetable or canola oil)
- 1 tablespoon Sake (for steaming the fish)
The Teriyaki Sauce
- 2 tablespoons Soy sauce (Japanese dark soy sauce)
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (Japanese rice wine)
- 1 tablespoon Granulated sugar (adjust to taste)
- 1/2 teaspoon Fresh ginger (grated, juice only)
For Garnish
- 4 pieces Shishito peppers (pierced with a toothpick to prevent bursting)
- 2 stalks Hajikami Shoga (pickled ginger sprouts)
- 2 inches Daikon radish (grated into a mound)
- 1 pinch White sesame seeds (toasted)
👨🍳 Instructions
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1
Place the yellowtail fillets on a tray and sprinkle both sides evenly with sea salt. Let them sit for 10-15 minutes; this draws out excess moisture and removes any fishy odor.
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2
In a small bowl, whisk together the soy sauce, mirin, 2 tablespoons of sake, sugar, and ginger juice until the sugar is dissolved. Set this sauce mixture aside.
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3
Use a paper towel to thoroughly pat the fish dry. Moisture is the enemy of a good sear.
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4
Lightly dust both sides of the fillets with all-purpose flour, tapping off any excess. This helps the sauce cling to the fish later.
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5
Heat the neutral oil in a non-stick frying pan over medium-high heat. Place the shishito peppers in the pan and blister them for 2 minutes until charred. Remove and set aside for garnish.
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6
In the same pan, place the yellowtail fillets skin-side or 'presentation side' down first. Sear for 2-3 minutes until golden brown.
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7
Flip the fillets carefully. Pour 1 tablespoon of sake over the fish, immediately cover with a lid, and reduce heat to medium-low. Steam for 2 minutes to ensure the center is cooked through.
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8
Remove the lid and use a paper towel to wipe away any rendered fat or excess oil from the pan. This ensures a clean, glossy sauce.
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9
Pour the prepared sauce mixture into the pan. Increase the heat to medium.
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10
As the sauce begins to bubble and thicken, use a spoon to continuously baste the tops of the fish fillets with the liquid.
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11
Continue cooking for 1-2 minutes until the sauce reduces to a thick, syrupy glaze that coats the back of a spoon and the fish looks lacquered.
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12
Turn off the heat just before the sauce burns; the residual heat will continue to thicken it.
💡 Chef's Tips
Always salt and pat dry the fish before cooking to ensure a clean flavor and better texture. Wiping the excess fat from the pan before adding the sauce is the secret to a professional, mirror-like glaze. Do not overcook the yellowtail; it is best enjoyed when the center is just barely opaque and still juicy. If you cannot find Buri (Yellowtail), King Salmon or Swordfish make excellent substitutes for this technique. If the sauce thickens too quickly, add a teaspoon of water to loosen it back to a coating consistency.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of premium Japanese short-grain white rice. Pair with a crisp, dry Junmai Ginjo sake to cut through the richness of the fish. Include a side of Miso soup with tofu and wakame to complete the traditional 'Teishoku' style meal. Add a small mound of grated daikon (daikon oroshi) to the plate to provide a refreshing contrast to the sweet glaze. Accompany with lightly pickled cucumbers (Sunomono) for a bright, acidic balance.