Ozouzai | Fish (Yellowtail) Teriyaki｜ぶりの照り焼き

Teriyaki is likely one of the most favorite Japanese foods which have trailed off to the western world and gained a substantial popularity. The subtle sweetness in the sauce and a nice glossy brown shine is in fact a simple combination of just soy sauce, mirin (rice wine with higher sugar content) and sake. The mirin actually produces and enhances the sweetness in the taste. Teriyaki can be applied to many ingredients but amongst the fish, the yellowtail (buri) , salmon, tuna and mackerel are probably most popular. Terikyaki is not doubt a very simple cooking process.

「ぶりの照り焼き」。秋刀魚が最高に不漁の玲和元年、早くから穴埋めにぶりが出回っておりましたので今日はぶりの照り焼き。塩焼きも好きですがたまには照り焼き。肉厚で食べ応えのある一品でした。

Ozouzai | Fish (Yellowtail) Teriyaki｜ぶりの照り焼き

Course: MainCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 4 (cutlet) slices of Yellowtail | ぶり（切り身）　

• 80ml Light Soy Sauce | 薄口醤油　80ml

  See also

  

  EventsFish | SeafoodJapanese Authentics| WashokuRiceSoup | Juice | Japanese DashiVegan Food

  Japanese ceremony for new borns – “Okuisome”　|　お食い初め

• 80ml Mirin | みりん　80ml

• 80ml Sake | 酒　80ml

• Sansho Pepper (Japanese Pepper)

Directions

• Heat the non-stick frying pan and grill the yellowtail slices over high heat on both sides.
  フッ素コートのフライパンを強火で熱し、ぶりを並べて両目に焼き色をつける。
• Combine the soy sauce, mirin and sake and pour over the grilled yellowtail, simmering the sauce over medium heat
  中火に合わせ地を注ぎ入れ、ぶりに絡めながら火を通す。
• Once the sauce starts to thicken and starts to look glossy, remove the yellowtail first and pour the sauce over top. Sprinkle Sansho Pepper (Japanese Pepper) as you like.
  汁けが煮詰まり、照りが出てきたら残った汁をかけて、好みで粉さんしょうをふる。