Grilled hamachi with Soy Sauce

ハマチの醤油焼き（hamachi no shouyu yaki)

What kind of dish is hamachi no shouyu yaki??

It is a dish in which hamachi is sprinkled with flour, then grilled and mixed with soy sauce.

The method of making shoyu-yaki is similar to teriyaki. Teriyaki has a lot of sauce on it, but this one has less water, so it’s suitable for bento. Cooked with soy sauce, mirin and sugar, the surface of the fish shines and looks delicious.

Here is the teriyaki recipe.　👉　Teriyaki chicken is classic Japanese dish

Fresh hamachi is delicious when eaten as sashimi, but grilling, boiling, or frying will bring out a different flavor.

And don’t you think this tableware is cute? ? This is an antique from the Meiji period. Love at first sight and bought it.(*´³`*)♡

What kind of food is hamachi??

Hamachi is also popular as an ingredient in sushi.

In Japan, this fish is called by different names depending on the region and the size of the fish. Hamachi is a juvenile buri(yellowtail). Hamachi and buri(yellowtail) are the only two names you really need to know about this fish.

Previously, Hamachi and buri(yellowtail) were differentiated by size.
Fish that change their names as they grow are called “success fish” and are considered lucky charms.
However, after aquaculture started in earnest, it seems that buri(yellowtail) is often classified as natural and hamachi as farmed.

It is firm and has fat on it. Hiramasa and kanpachi have a similar taste, but they are different types of fish.

In foreign countries, buri and hamachi are often written as yellowtail, and hiramasa and kanpachi are often written as amberjack.

NUTRITION FACTS

222 kcal Protein 17.8g Fat 14.4b Carb 8.1g Salt Equivalent 1.5g

INGREDIENTS (3SERVINGS)

• yellowtail(hamachi) 250g
• salt 2g
• wheat flour(cooking flour) 10g
• oil 5g
• ☆soy sauce 15g
• ☆mirin 15g
• ☆sugar 5g
• ☆sake 20g

COOKING INSTTRUCTIONS

➀ Rub salt into hamachi and wait 5 minutes.

② Wrap the fish in a paper towel and press it lightly to wipe off the moisture. This will remove the fishy smell.

③ Sprinkle the fish with wheat flour (cooking flour) to retain oil and moisture. And this method gives the sauce just the right amount of viscosity. Just enough flour to cover the surface very thinly. It is recommended to use cooking flour because it is less sticky.

④ Heat the oil in a frying pan and fry the fish on both sides. Cook for a short time with a lid so that the texture of the fish does not become hard.

⑤ Mix soy sauce, mirin, sugar, and sake.

⑥ Pour the sauce into the pan to coat the fish. Be careful not to burn the heat at medium heat.

⑦ If it boils down too much, add more sake.

⋈*If there is a lot of moisture from the beginning, the appetizing luster will not come out. Therefore, it is stretched with sake after being thoroughly boiled.

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