Buri Teriyaki 鰤の照り焼き
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
25 mins
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Servings
2 serves
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Calories
350 kcal
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Course
Side Dish, Main Course
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Cuisine
Japanese
Buri Teriyaki 鰤の照り焼き
Description
This Buri Teriyaki recipe highlights yellowtail fillet as the main ingredient, seasoned simply with salt and pan-fried in butter to develop a golden-brown surface. Teriyaki sauce added toward the end thickens into a glossy coating, imparting a sweet-savory profile characteristic of teriyaki dishes.
The accompanying amzu radish is prepared through precise cuts to allow partial slicing, then soaked in salted water to soften followed by immersion in a mixture of rice vinegar, sugar, and salt. This process yields a subtly pickled garnish that contrasts the rich fish.
Served with a fresh shiso leaf, the Buri Teriyaki balances umami fish with buttery and sweet notes alongside bright, crisp radish and herbaceous accents. The dish is suitable for a simple meal featuring seafood with complementary textures and flavors.
The recipe notes that the cooking and preparation time provided applies only to the Buri Teriyaki fish component. Attention to drying the fish after salting, and careful sauce reduction are important for achieving the right texture and flavor balance.
Ingredients
- 150 g Yellowtail fillet
- 1/4 cup teriyaki sauce
- 10 g butter
- 1 shiso leaf
- 1 amzu radish to garnish
Amazu
- 1 bunch radish bunch of
- 4 tbsp rice vinegar
- 1 tbsp sugar
- pinch of salt
Instructions
- Prepare the yellow tail fillet. Sprinkle salt and leave them for about 15 minutes.
- After 15 minutes, wipe the excess liquid off the fish with paper towels.
- Heat the butter in a frying pan over medium heat.
- Fry both side of the fish until brown.
- Turn the heat up and pour the teriyaki sauce over the fish.
- Cook till the sauce has reduced and become thick and shiny.
- Turn the heat off and serve it with shiso leaf and radish.
Kikka Kabu (Chrysanthemum radish)
- Prepare the radish by washing the radish and cutting off the leaves.
- Make about 2mm thick cuts and then turn 90 degrees and make the same cuts with chopsticks or skewers on the chopping board so that it will not chop the radish completely to the bottom (as the photo in the post indicates)
- Leave prepared radishes in salted water in a bowl for 30 minutes.
- When the radish becomes soft, squeeze ou theexcess water.
- Combine all the Amazu ingredients and soak the radish for 30 minutes.
- This can be kept for a week in the refrigerator.
Notes
- Salt the yellowtail fillet and allow it to rest for about 15 minutes to draw out excess moisture before cooking.
- Pat the fish dry thoroughly after salting to ensure proper browning during frying.
- Reduce the teriyaki sauce over medium-high heat until it thickens and becomes shiny, coating the fish evenly.
- The amzu radish garnish requires soaking the cut radish in salted water for 30 minutes to soften before pickling in the vinegar mixture.
- Cooking and prep times listed focus only on the fish; additional time may be needed for preparing the radish garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2serves
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 2947mg | 123% |
| Potassium | 904mg | 19% |
| Sugar | 23g | 46% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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