Monday, January 30, 2012

Pan Seared Yellow Tail with Teriyaki Sauce (Buri-no-teriyaki)

Yellowtail (Buri) Teriyaki (ぶりの照り焼き)

Teriyaki sauce can be applied to many other dishes, so keeping the teriyaki sauce recipe is very handy. 
Ingredients (for four):

Yellowtail filets (buri/鰤/ぶり)   4 fillets
Vegetable oil                            1 tablespoon
Teriyaki sauce:
Sake                                         2 tablespoons plus 2 tablespoons for marinade
Low sodium soy sauce                3 tablespoons plus 1 tablespoon for marinade
Mirin                                           4 tablespoons
Brown sugar (or regular sugar)    2 teaspoons
Marinate the fish with 2 tablespoons of sake and 1 tablespoon of soy sauce for about 10 minuets. In a medium sized bowl, mix all the ingredients for the teriyaki sauce. In a large frying pan, heat the oil and place fillets. Fry the fish for about 1 minuet on each side (just enough to see its color started to brown), add the teriyaki sauce into the pan. Simmer on low heat while pouring the sauce in a pan over the fish. Once the sauce become syrupy take the fish out (for about 8-10 minuets). 

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