Teriyaki Yellowtail
4 yellowtail filletsr
A [ 50cc sake, 70cc mirin, 30 cc soy sauce, 5cc tamari soy sauce(substitute normal soy sauce if not available), 1 teaspoon sugar, ginger juice to taste ]
Salt to taster
Use vegetable oil as required
Flour as required
(If available) Daikon radish, chili powder, sansho pepper as required.
Many people love the taste and flavor of sweet and salty teriyaki, seasoned with sake, soy sauce and mirin. Sprinkling salt onto the yellowtail to extract any excess moisture before cooking reduces any strong, fishy taste and improves the flavor.
How to make it
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Lightly sprinkle salt over yellowtail, stand for 20 to 30 minutes then wipe off excess moisture.
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Mix ingredients A. Use grater to grate daikon radish and then squeeze to extract moisture.
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Mix ingredients A. Use grater to grate daikon radish and then squeeze to extract moisture.
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Heat vegetable oil in pan and fry yellowtail.
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Turn over when browned and add mixture A.
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Continue to cook yellowtail, turning over until sauce is almost completely reduced.
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Sprinkle sansho pepper and transfer to dish. Add daikon radish and chili powder.
Owner of” Komei Ariake.” One of Japan’s leading chefs of Japanese-style cuisine who gained popularity on television as an “Iron Chef.”