• Yellowtail (buri)2 fillets
• Saltto taste
• Cornstarchto taste
• Salad oilto taste
• ★Sugar1 tbsp
• ★Soy sauce1 tbsp
• ★Sake1 tbsp
• ★Mirin1 tbsp

1. 1

   Sprinkle salt on both sides of the yellowtail fillets and let sit for about 10 minutes to allow the flavors to blend in.

2. 2

   Mix together 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp sake, and 1 tbsp mirin to create the teriyaki glaze.

3. 3

   Rinse the salt off the surface of the yellowtail with water, pat dry thoroughly, and coat with cornstarch.

4. 4

   Heat salad oil in a frying pan and cook the yellowtail skin-side down.

5. 5

   Once the edges of the yellowtail turn white, flip it over, cover with a lid, and steam-fry on low heat.

6. 6

   When the yellowtail is cooked through, wipe off excess oil from the pan, add the prepared glaze, and coat the fish while reducing the sauce.

7. 7

   Once the glaze becomes thick and glossy, remove from heat and serve.

Coating the yellowtail with cornstarch results in a fluffy texture. The glaze balances best when sugar, soy sauce, mirin, and sake are mixed in equal amounts. When reducing the glaze, it burns easily—lower the heat as soon as it begins to boil.

• Calories380 kcal
• Protein28 g
• Fat24 g
• Carbs12 g
• Sodium2 g