AI-generated image
Buri no teriyaki (glazed yellowtail)
Pan-fried yellowtail fillets lacquered in a glossy soy and mirin glaze
Buri, Japanese yellowtail, is the year-end fish of western Japan and the yakimono (grilled dish) of many Shōgatsu osechi boxes, because it is a 'promotion fish' that changes its name as it grows, a wish to rise in life in the new year. Buri is rich and meaty, and the teriyaki glaze turns it deep bronze, sweet-salty and glossy on the outside while the flesh stays moist. The glaze uses sake and mirin, both rice wines; for no alcohol, use water instead of the sake and 2 tbsp water plus 2 tsp sugar instead of the mirin. Serve with rice, miso soup and grated daikon, or chilled in the osechi box. Chef's tip: salting the fish for 10 minutes and patting it dry removes the fishy moisture and helps the glaze cling.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 yellowtail (buri) fillets, skin onabout 100 g each
- ½ tsp salt
- 1 tbsp plain flour
- 1 tbsp neutral oil
For the glaze
- 2 tbsp soy sauce
- 2 tbsp sakeor water for no alcohol
- 2 tbsp mirinor 2 tbsp water + 2 tsp sugar for no alcohol
- 1 tsp sugar
- 4 tbsp grated daikon (optional)lightly squeezed, to serve
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 2: Pat the fish very dry with kitchen paper and dust thinly with 1 tbsp plain flour, shaking off the excess.
2 minStep 3: Heat 1 tbsp neutral oil in a frying pan over medium heat and lay the fillets skin-side down. Cook for 3–4 minutes until the skin is golden and crisp, then turn and cook 2–3 minutes more.
6 minStep 4: Wipe the fat out of the pan with kitchen paper. Common mistake: leaving the fat in; the glaze turns greasy and won't stick.
1 minStep 5: Pour in the glaze and simmer over medium heat for 2–3 minutes, spooning it over the fish, until it thickens into large glossy bubbles and the flesh is opaque and flakes easily at the thickest part.
3 minStep 6: Serve straight away with the remaining glaze spooned over and a mound of 4 tbsp grated daikon on the side, or cool and chill for the osechi box.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 22 g
- Carbs
- 9 g
- Fat
- 18 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does buri no teriyaki (glazed yellowtail) take?
- About 25 minutes in total: 12 minutes to prepare and 13 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.