How to Make Perfect Fish Teriyaki at Home (Buri no Teriyaki Recipe)

buri

🥗Healthier: salmon

💰Cheaper: mackerel

Salmon offers a similar flavor profile, while mackerel is often more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: sweet white wine

The vinegar + sugar mix mimics mirin's sweetness and acidity.

sake

🥗Healthier: dry white wine

💰Cheaper: rice wine vinegar

Dry white wine can substitute sake in flavor, while vinegar is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

Place yellowtail in a sealable bag and add 1 teaspoon of soy sauce and 1 teaspoon of mirin, massage until evenly coated.

Leave to lightly marinate in the fridge for about 15 minutes.

In a small bowl, add 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, and 1 teaspoon of sugar, mix until sugar dissolves.

Take the yellowtail out and dry with kitchen paper to remove excess moisture.

Coat the yellowtail fillets with corn starch.

Heat a pan over medium heat and add half a tablespoon of cooking oil.

Once hot, place the fillets in the pan and fry for about 2 minutes on each side.

Increase the heat to high and add the teriyaki sauce, moving the fish around and flipping occasionally to prevent burning.

Once the sauce becomes thick and glossy, take the pan off the heat.

Plate the dish and drizzle any leftover sauce from the pan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens