Buri teriyaki
Buri teriyaki, from above
Non vegJapan

Buri teriyaki

Yellowtail fillets glazed in a shiny soy and mirin sauce. The original teriyaki, done right.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

20 minTime
37 gProtein each
mildSpice
Shine and grill2 chapters · 1 min read

Make it your way

Grandma's wayYellowtail glazed in soy and mirin.
The original
342kcalsame
37 gproteinsame
1 gfibresame
20minutessame

Buri no teriyaki, the original teriyaki.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Fish2 yellowtail or kingfish (surmai) steaks
Salta pinch
Maida (all-purpose flour, plain flour)1 tbsp, for dusting
Cooking oil (vegetable oil)2 tsp
Soy sauce2 tbsp
Mirin2 tbsp
Sugar2 tsp
Water1 tbsp
Radish (daikon radish, mooli)grated, to serve

Method

4 steps
  1. 1Salt the fish for 10 minutes, then pat dry.
  2. 2Dust lightly with flour and pan fry in oil, 3 minutes per side, until golden.
  3. 3Wipe excess oil from the pan, add soy, mirin, sugar and water and bubble, spooning over the fish.
  4. 4Serve with the glaze and grated radish.
Serve it like this

Place each glazed steak on a rectangular plate with a mound of grated radish and a drizzle of sauce, rice and miso soup alongside.

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Make it a meal

What goes with Buri teriyaki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
On the side Miso soup20 min
On the side Spinach goma ae15 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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