Week 3: Yellowtail (buri) Teriyaki

This recipe is from Kihon no Washoku (Orange Page, 2000)

Ingredients (for 2 people)

Yellowtail slices – 2
Marinade – Half a tablespoon of sake and soy sauce each, 1 teaspoon of ginger root juice
Salad oil – 1 teaspoon
Sake – 1 tablespoon
Seasoning - 2 tablespoons of soy sauce and mirin each, 2/3 tablespoon of sugar.

Instructions:

1. Put the fish in a tray, add the marinade and leave for 10 minutes. Turn over half way through.
2. Mix the seasonings in a bowl
3. Cover the fish with a paper towel to soak up all the surplus marinade.
4. Heat the oil in a frying pan, and put the fish in with the side you will serve upwards (i.e. with the skin) facing down.
5. When the fish has browned turn it over. When both sides are browned, wipe up the remaining oil in the pan with a paper towel.
6. With the side you will serve facing up, sprinkle the sake over the fish, and put the lid on for 2-3 minutes.
7. Add the seasoning. While adding the liquid with a spoon, keep it on a low heat and let the liquid thicken.