Delicious Buri (Amberjack) Teriyaki Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I adjusted a recipe from a book to my taste. I've been making this recipe for years now. When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun I adjusted a recipe from a book to my taste. I've been making this recipe for years now. When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun Delicious Buri (Amberjack) Teriyaki Share its first Cooksnap! I adjusted a recipe from a book to my taste. I've been making this recipe for years now. When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun I adjusted a recipe from a book to my taste. I've been making this recipe for years now. When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun Cooking Instructions 1 Mix the sauce ingredients together well. 2 Heat vegetable oil in a frying pan. Put the fish filets skin side down. When they are browned, flip them over. 3 When both sides are browned, cover with a lid and let them steam for 2 to 3 minutes. 4 Pour the sauce over the fish. Simmer for 7 to 8 minutes while spooning the sauce over the fish occasionally over low heat. When the liquid has reduced and the fish are glossy, they're done! 5 The fish are delicious on their own, but if you serve with grated daikon radish and a squeeze of lemon juice, they're good in a different way. 1 Mix the sauce ingredients together well. 1 Mix the sauce ingredients together well. 2 Heat vegetable oil in a frying pan. Put the fish filets skin side down. When they are browned, flip them over. 2 Heat vegetable oil in a frying pan. Put the fish filets skin side down. When they are browned, flip them over. 3 When both sides are browned, cover with a lid and let them steam for 2 to 3 minutes. 3 When both sides are browned, cover with a lid and let them steam for 2 to 3 minutes. 4 Pour the sauce over the fish. Simmer for 7 to 8 minutes while spooning the sauce over the fish occasionally over low heat. When the liquid has reduced and the fish are glossy, they're done! 4 Pour the sauce over the fish. Simmer for 7 to 8 minutes while spooning the sauce over the fish occasionally over low heat. When the liquid has reduced and the fish are glossy, they're done! 5 The fish are delicious on their own, but if you serve with grated daikon radish and a squeeze of lemon juice, they're good in a different way. 5 The fish are delicious on their own, but if you serve with grated daikon radish and a squeeze of lemon juice, they're good in a different way. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 08, 2013 23:56 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 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 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. 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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