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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 2 fillets Amberjack (buri)
- 1 Salt
- 1 Katakuriko
- 1 Vegetable oil
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sake
Method
- Sprinkle plenty of salt onto both sides of the fish, and set aside for 10 minutes.
- Rinse and drain well.
- During that time, mix all ingredients to make the sauce.
- Coat the fish with katakuriko (or put the fish in a plastic bag with the katakuriko and shake it).
- Heat vegetable oil in a frying pan and grill the fish.
- (Grill skin-side down first.)
- Once the edges become white, flip over the fish.
- (I recommend placing on the lid and steaming over low heat.)
- Once the fish has cooked, wipe the excess oil from the pan, and pour the sauce into the pan in one go.
- Continue cooking to coat the fish evenly in the sauce.
- Once the sauce becomes shiny and thickens, it's done.
- This is also great with flounder.
- "Simpler than Amberjack, Teriyaki with Flounder"
