Amberjack Teriyaki With A Tart Umeboshi Seasoning Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste. Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste. Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama Amberjack Teriyaki with a Tart Umeboshi Seasoning Share its first Cooksnap! I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste. Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste. Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama Ingredients 2 cuts Buri (Japanese amberjack) 1 Salt (for prepping) 1 Flour (for coating) 1 Vegetable oil (to coat the frying pan) 1 Green onions (minced, for garnishing) Umeboshi flavor teriyaki sauce 2 to 3 Umeboshi (pounded) 1 tbsp Sake 2 tsp Soy sauce 2 tbsp Mirin 2 cuts Buri (Japanese amberjack) 1 Salt (for prepping) 1 Flour (for coating) 1 Vegetable oil (to coat the frying pan) 1 Green onions (minced, for garnishing) Umeboshi flavor teriyaki sauce 2 to 3 Umeboshi (pounded) 1 tbsp Sake 2 tsp Soy sauce 2 tbsp Mirin Cooking Instructions 1 Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients. 2 Sprinkle the flour onto the buri through a tea strainer. 3 Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through. 4 Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed. 1 Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients. 1 Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients. 2 Sprinkle the flour onto the buri through a tea strainer. 2 Sprinkle the flour onto the buri through a tea strainer. 3 Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through. 3 Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through. 4 Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed. 4 Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 24, 2014 02:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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 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 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 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 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 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 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 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 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 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. 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