Buri (Japanese Amberjack) Teriyaki Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Buri (Japanese Amberjack) Teriyaki Share its first Cooksnap! 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 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 Ingredients 3 servings 4 fillets Buri (Japanese amberjack) 3 tbsp ● Soy sauce 2 tbsp ● Sake 2 tbsp ● Mirin 1 tbsp ●Water 2 tbsp ● Sugar 4 fillets Buri (Japanese amberjack) 3 tbsp ● Soy sauce 2 tbsp ● Sake 2 tbsp ● Mirin 1 tbsp ●Water 2 tbsp ● Sugar Cooking Instructions 1 Sprinkle the buri fillets with salt. Leave for about 20 minutes, rinse with water and pat dry. 2 Mix the sauce ingredients together. 3 Heat oil in a pan, and cook the fish. Start cooking from the side that you will serve facing up. 4 When the fish is about 80% cooked, add the sauce, simmer down for a little bit and it's done (don't simmer for too long or it will become too salty!) 1 Sprinkle the buri fillets with salt. Leave for about 20 minutes, rinse with water and pat dry. 1 Sprinkle the buri fillets with salt. Leave for about 20 minutes, rinse with water and pat dry. 2 Mix the sauce ingredients together. 2 Mix the sauce ingredients together. 3 Heat oil in a pan, and cook the fish. Start cooking from the side that you will serve facing up. 3 Heat oil in a pan, and cook the fish. Start cooking from the side that you will serve facing up. 4 When the fish is about 80% cooked, add the sauce, simmer down for a little bit and it's done (don't simmer for too long or it will become too salty!) 4 When the fish is about 80% cooked, add the sauce, simmer down for a little bit and it's done (don't simmer for too long or it will become too salty!) Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 07, 2013 14:36 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 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 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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