Buri no Teriyaki (Japanese Glazed Yellowtail)
Local name: ぶりの照り焼き
In short: Pan-seared yellowtail or salmon fillets glazed with a glossy sauce of soy sauce, mirin, sake and sugar, ready in 20 minutes. It takes about 20 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 10 min
- Resting
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 500 kcal
Teriyaki means glossy grilling, and in Japan it refers to a simple method: cook the fish or meat, then reduce soy sauce, mirin, sake and sugar in the same pan until it forms a shiny glaze. Yellowtail, called buri, is the classic fish, rich and meaty in winter when it is at its best. Salmon and mackerel work equally well. The sauce has only four ingredients, and the key is to add it late so the sugar does not burn.
Instructions
- Sprinkle the fish evenly with the salt and leave for 10 minutes. Pat very dry with paper towels, which removes surface moisture and fishy odors.
- Stir the soy sauce, mirin, sake and sugar together in a small bowl until the sugar dissolves.
- Dust both sides of the fish lightly with the potato starch, shaking off the excess. This helps the glaze cling.
- Heat the oil in a large non-stick skillet over medium heat. Lay the fillets in, presentation side down, and cook for 3 minutes without moving, until golden.
- Flip the fish and cook for 2 to 3 minutes more, until nearly cooked through. Blot the extra oil from the pan with a paper towel.
- Pour in the sauce, turn the heat to medium-low and cook for 2 minutes, spooning it over the fish until it thickens and turns glossy. The fish is done when it reaches 63°C (145°F) and flakes easily.
- Serve at once over or beside steamed rice, with the sauce from the pan and grated daikon if you like.
Tips
- Add the sauce only at the end. Sugar burns quickly in a hot pan, so reduce the heat before it goes in and watch it closely.
- Chicken thighs, pork cutlets and tofu steaks can be cooked the same way. Adjust the first cooking time to the thickness, and cook chicken to 74°C (165°F) and pork to 63°C (145°F).
Questions and answers
Can I use salmon instead of yellowtail?
Yes. Salmon fillets work well and take about the same time. Mackerel also suits the sweet soy glaze, and so do sea bass and cod.
What can I use instead of mirin?
Mix 1 tablespoon of sugar into 3 tablespoons of sake or dry sherry for each 3 tablespoons of mirin. The flavor is a little sharper, but it keeps the glaze balanced.
Can I make teriyaki sauce ahead?
Yes. Mix the four ingredients up to a week ahead and keep them in a jar in the fridge. Add the sauce to the pan at the end, as in the recipe.
How long does it take to make Buri no Teriyaki (Japanese Glazed Yellowtail)?
About 20 min in total: 10 min of preparation and 10 min of cooking.
How many calories are in Buri no Teriyaki (Japanese Glazed Yellowtail)?
About 500 kcal per serving, with 29 g of protein, 62 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 62 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
