Buri Teriyaki (Yellowtail Teriyaki)
Wild-caught amberjack (buri) glazed with a refined teriyaki sauce made from premium soy and mirin. Fatty, flaky, and beautifully caramelized.
11 ingredients
9 steps
Ingredients
- 1Wild-caught buri (Japanese amberjack/yellowtail) fillets, skin-on
- 2Premium soy sauce
- 3Mirin
- 4Sake
- 5Sugar
- 6Vegetable oil
- 7Steamed Japanese rice
- 8Pickled ginger (gari)
- 9Grated daikon with yuzu juice
- 10Shiso leaves for garnish
- 11Toasted sesame seeds
Instructions
- 1Make teriyaki sauce: combine soy, mirin, sake, and sugar in a small pan; bring to a simmer and cook until slightly thickened and glossy; set aside.
- 2Score the skin of the buri lightly; pat dry with kitchen paper.
- 3Heat a little oil in a heavy pan over medium-high heat.
- 4Sear buri skin-side down for 3–4 minutes until skin is crisp and golden.
- 5Flip and cook the flesh side for 2 minutes.
- 6Pour teriyaki sauce into the pan and spoon over the fish as it caramelizes, 1–2 minutes.
- 7Remove fish when glazed and cooked through.
- 8Serve over steamed rice with pickled ginger, grated daikon, and shiso leaves.
- 9Sprinkle with toasted sesame seeds.