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Buri Teriyaki 鰤の照り焼き
5 from 10 votes

Buri Teriyaki 鰤の照り焼き

Buri Teriyaki features a yellowtail fillet marinated briefly with salt, then seared in butter to develop a brown crust. The fish is coated with teriyaki sauce and cooked until the sauce reduces to a shiny glaze. It is served with shiso leaf and garnished with a pickled amzu radish, which is prepared by slicing and soaking radish in a vinegar-sugar-salt mixture to develop a tangy flavor and soften its texture.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
25 mins
Servings: 2 serves
Calories: 350 kcal
Course: Side Dish, Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Prepare the yellow tail fillet. Sprinkle salt and leave them for about 15 minutes.
  2. After 15 minutes, wipe the excess liquid off the fish with paper towels.
  3. Heat the butter in a frying pan over medium heat.
  4. Fry both side of the fish until brown.
  5. Turn the heat up and pour the teriyaki sauce over the fish.
  6. Cook till the sauce has reduced and become thick and shiny.
  7. Turn the heat off and serve it with shiso leaf and radish.
Kikka Kabu (Chrysanthemum radish)
  1. Prepare the radish by washing the radish and cutting off the leaves.
  2. 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)
  3. Leave prepared radishes in salted water in a bowl for 30 minutes.
  4. When the radish becomes soft, squeeze ou theexcess water.
  5. Combine all the Amazu ingredients and soak the radish for 30 minutes.
  6. 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

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%)

Nutrition Facts

Serving: 2 serves

Amount Per Serving

Calories 350

% 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.