Yellow Amberjack Teriyaki Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Yellow Amberjack Teriyaki Share its first Cooksnap! 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 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 Ingredients 2 servings 10 filets Yellowtail amberjack 2 tbsp Oil 3 tbsp Plain flour 2 tbsp ●Sugar 2 tbsp ●Sake 2 1/2 tbsp ●soy sauce 1 tbsp ●Mirin 1/2 tsp ●Grated ginger 10 filets Yellowtail amberjack 2 tbsp Oil 3 tbsp Plain flour 2 tbsp ●Sugar 2 tbsp ●Sake 2 1/2 tbsp ●soy sauce 1 tbsp ●Mirin 1/2 tsp ●Grated ginger Cooking Instructions 1 Put the fish pieces in a plastic bag, add the flour and shake. 2 Pan fry the floured fish in oil. When it's browned, add all the ● ingredients, simmer until the sauce is glossy, and it's done. 1 Put the fish pieces in a plastic bag, add the flour and shake. 1 Put the fish pieces in a plastic bag, add the flour and shake. 2 Pan fry the floured fish in oil. When it's browned, add all the ● ingredients, simmer until the sauce is glossy, and it's done. 2 Pan fry the floured fish in oil. When it's browned, add all the ● ingredients, simmer until the sauce is glossy, and it's done. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 30, 2014 06:39 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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 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 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 Ultra-Easy!! Foolproof!! Amberjack Teriyaki Ultra-Easy!! Foolproof!! Amberjack Teriyaki I didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!! If the heat is too high the sauce will thicken too fast, so simmer throughout over medium-low heat and you won't mess up. For 2 servings. Recipe by nana 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 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 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. Recipe by Kechauru recipe cookpad.japan Ultra-Easy!! Foolproof!! Amberjack Teriyaki Ultra-Easy!! Foolproof!! Amberjack Teriyaki I didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!! If the heat is too high the sauce will thicken too fast, so simmer throughout over medium-low heat and you won't mess up. For 2 servings. Recipe by nana recipe cookpad.japan Ultra-Easy!! Foolproof!! Amberjack Teriyaki Ultra-Easy!! Foolproof!! Amberjack Teriyaki I didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!! If the heat is too high the sauce will thicken too fast, so simmer throughout over medium-low heat and you won't mess up. For 2 servings. 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