Hamachi (Yellowtail) Teriyaki with Yuzu Kosho
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
314 kcal
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Course
Main Course
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Cuisine
Japanese
Hamachi (Yellowtail) Teriyaki with Yuzu Kosho
Description
This recipe involves seasoning yellowtail fillets with freshly ground black pepper and a dusting of all-purpose flour to create a slight crust when seared in neutral oil with sliced garlic. The fish is cooked skin-side down first to develop a browned presentation and then flipped to cook through evenly. Near the end, a teriyaki sauce made from sake, mirin, soy sauce, sugar, and optional yuzu kosho is added along with an unsalted butter chunk, which is stirred in to enrich the sauce while glazing the fish.
The use of yuzu kosho adds a subtle citrusy spiciness unique to Japanese cuisine, elevating the traditional teriyaki flavor profile. The finishing touch of green onions adds mild freshness and color to the dish. Cooking the fish with the skin side down first embraces a crispy texture that contrasts with the tender flesh.
Leftovers can be stored in an airtight container in the refrigerator for up to two days, making this dish practical for prepared meal enjoyment while retaining its flavors.
Ingredients
- 2 fillets Yellowtail aka hamachi, buri
- ⅛ tsp black pepper freshly ground
- 1 Tbsp all-purpose flour
- 1 Tbsp neutral oil (for cooking)
- 1 clove garlic (sliced)
- 1 Tbsp butter unsalted
For the Seasonings
- 2 Tbsp sake
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 2 tsp sugar
- ¼–½ tsp yuzu kosho optional, Japanese citrus chili paste
For the Garnish
- 1 green onion finely chopped, or scallion
Instructions
- Gather all the ingredients.
- Sprinkle ⅛ tsp freshly ground black pepper on both sides of 2 fillets yellowtail (hamachi, buri). Then, sprinkle the fillets with 1 Tbsp all-purpose flour (plain flour) and remove the excess.
- In a large skillet, heat 1 Tbsp neutral oil on medium high and sauté 1 clove garlic (sliced) until fragrant.
- In the skillet, place the fish with the skin side down (this side will be the presentation side). Cook until nicely browned.
- Flip over and cook the other side.
- When the fish is almost cooked, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, 2 tsp sugar, ¼–½ tsp yuzu kosho (Japanese citrus chili paste), and 1 Tbsp unsalted butter.
- Serve and garnish with 1 green onion/scallion (finely chopped) on top.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 591mg | 25% |
| Potassium | 725mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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