Teriyaki Buri (Amberjack) With Garlic And Black Pepper Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I re-worked my favourite teriyaki amberjack recipe to make a nice accompaniment to drinks. Make sure you clean the fish at Step 1! It has a very different taste otherwise. (This will remove any fishy odour and excess water from the amberjack.) Recipe by SACHIFEB I re-worked my favourite teriyaki amberjack recipe to make a nice accompaniment to drinks. Make sure you clean the fish at Step 1! It has a very different taste otherwise. (This will remove any fishy odour and excess water from the amberjack.) Recipe by SACHIFEB Teriyaki Buri (Amberjack) with Garlic and Black Pepper Share its first Cooksnap! I re-worked my favourite teriyaki amberjack recipe to make a nice accompaniment to drinks. Make sure you clean the fish at Step 1! It has a very different taste otherwise. (This will remove any fishy odour and excess water from the amberjack.) Recipe by SACHIFEB I re-worked my favourite teriyaki amberjack recipe to make a nice accompaniment to drinks. Make sure you clean the fish at Step 1! It has a very different taste otherwise. (This will remove any fishy odour and excess water from the amberjack.) Recipe by SACHIFEB Ingredients 2 servings 2 pieces Amberjack (buri) 1 dash Salt 1 dash Black pepper 1 Plain flour 50 ml A. Water 50 ml A. Sake 50 ml A. Mirin 50 ml A. Soy sauce 1 clove A. Grated garlic 1 Oil 2 pieces Amberjack (buri) 1 dash Salt 1 dash Black pepper 1 Plain flour 50 ml A. Water 50 ml A. Sake 50 ml A. Mirin 50 ml A. Soy sauce 1 clove A. Grated garlic 1 Oil Cooking Instructions 1 Sprinkle salt on the amberjack pieces and leave for about 10 minutes. Then wipe the moisture from the surface well with a paper towel. 2 Sprinkle plenty of black pepper on the amberjack. 3 Coat the amberjack with plain flour. 4 In another bowl, mix the seasonings marked with an "A" well. Then set aside. 5 Heat oil in a frying pan and cook the amberjack on both sides over medium heat until golden brown. 6 Pour the "A" mixture over the amberjack and cook until the sauce is reduced to a glaze. Keep pouring sauce over the amberjack as you cook. 1 Sprinkle salt on the amberjack pieces and leave for about 10 minutes. Then wipe the moisture from the surface well with a paper towel. 1 Sprinkle salt on the amberjack pieces and leave for about 10 minutes. Then wipe the moisture from the surface well with a paper towel. 2 Sprinkle plenty of black pepper on the amberjack. 2 Sprinkle plenty of black pepper on the amberjack. 3 Coat the amberjack with plain flour. 3 Coat the amberjack with plain flour. 4 In another bowl, mix the seasonings marked with an "A" well. Then set aside. 4 In another bowl, mix the seasonings marked with an "A" well. Then set aside. 5 Heat oil in a frying pan and cook the amberjack on both sides over medium heat until golden brown. 5 Heat oil in a frying pan and cook the amberjack on both sides over medium heat until golden brown. 6 Pour the "A" mixture over the amberjack and cook until the sauce is reduced to a glaze. Keep pouring sauce over the amberjack as you cook. 6 Pour the "A" mixture over the amberjack and cook until the sauce is reduced to a glaze. Keep pouring sauce over the amberjack as you cook. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 11, 2013 05:07 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Buri (Japanese Amberjack) Teriyaki Buri (Japanese Amberjack) Teriyaki I love buri teriyaki. This recipe makes a generous amount of sauce to eat over rice. I've added a generous amount of sauce to eat over rice. This is very well flavored. If you prefer it lighter, decrease the amount of ingredients. Recipe by Eiyoushino recipe cookpad.japan Tender & Juicy Buri (Japanese Amberjack) Teriyaki Tender & Juicy Buri (Japanese Amberjack) Teriyaki Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki saucekeeps well and is suitable for different dishes. Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet. Recipe by Heartful Kitchen Rei cookpad.japan Yellow Amberjack Teriyaki Yellow Amberjack Teriyaki My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious. This fish isn't fishy, so it's easy to eat. Recipe by kojyu cookpad.japan Thick and Fluffy! Teriyaki with Amberjack Thick and Fluffy! Teriyaki with Amberjack In order to avoid burning, I add the sauce later. It also keeps the amount of ingredients for the sauce to a minimum. Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat. For 2 servings. Recipe by meg526 cookpad.japan Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it. If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long. The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar. For 1 slice. Recipe by Kechauru recipe cookpad.japan Buri (Japanese Amberjack) Teriyaki Buri (Japanese Amberjack) Teriyaki I love buri teriyaki. This recipe makes a generous amount of sauce to eat over rice. I've added a generous amount of sauce to eat over rice. This is very well flavored. If you prefer it lighter, decrease the amount of ingredients. Recipe by Eiyoushino recipe cookpad.japan Buri (Japanese Amberjack) Teriyaki Buri (Japanese Amberjack) Teriyaki I love buri teriyaki. This recipe makes a generous amount of sauce to eat over rice. I've added a generous amount of sauce to eat over rice. This is very well flavored. If you prefer it lighter, decrease the amount of ingredients. Recipe by Eiyoushino recipe cookpad.japan Tender & Juicy Buri (Japanese Amberjack) Teriyaki Tender & Juicy Buri (Japanese Amberjack) Teriyaki Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki saucekeeps well and is suitable for different dishes. Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet. Recipe by Heartful Kitchen Rei cookpad.japan Tender & Juicy Buri (Japanese Amberjack) Teriyaki Tender & Juicy Buri (Japanese Amberjack) Teriyaki Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki saucekeeps well and is suitable for different dishes. Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet. Recipe by Heartful Kitchen Rei cookpad.japan Yellow Amberjack Teriyaki Yellow Amberjack Teriyaki My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious. This fish isn't fishy, so it's easy to eat. Recipe by kojyu cookpad.japan Yellow Amberjack Teriyaki Yellow Amberjack Teriyaki My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious. This fish isn't fishy, so it's easy to eat. Recipe by kojyu cookpad.japan Thick and Fluffy! Teriyaki with Amberjack Thick and Fluffy! Teriyaki with Amberjack In order to avoid burning, I add the sauce later. It also keeps the amount of ingredients for the sauce to a minimum. Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat. For 2 servings. Recipe by meg526 cookpad.japan Thick and Fluffy! Teriyaki with Amberjack Thick and Fluffy! Teriyaki with Amberjack In order to avoid burning, I add the sauce later. It also keeps the amount of ingredients for the sauce to a minimum. Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat. For 2 servings. Recipe by meg526 cookpad.japan Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it. If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long. The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar. For 1 slice. Recipe by Kechauru recipe cookpad.japan Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it. If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long. The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar. For 1 slice. 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