Best ratio teriyaki sauce recipe！Yellowtail teriyaki

Buri teriyaki（ブリ照り焼き）

What the kind of dish is Buri no teriyaki ??

After grilling the yellowtail, I seasoned it with soy sauce and mirin. It’s versatile and requires only seasonings that are common at home.

For the teriyaki sauce recipe, we recommend a ratio of soy sauce: sake: mirin: sugar = 2:2:2:1.

Japanese teriyaki and foreign teriyaki have very different flavors. Also, in Japan, teriyaki is a word that refers to the cooking method rather than the name of the dish.

When soy sauce, sugar, and mirin are heated together, the amino acids and sugar content undergo an aminocarbonyl reaction, creating an appetizing aroma and luster. In Japanese, luster is called teri.

The color and aroma of kabayaki, yakitori, teriyaki, etc. are due to this effect.

Check out this article for the chicken teriyaki recipe.　👇 Teriyaki chicken is classic Japanese dish

NUTRITION FACTS of Best ratio teriyaki sauce recipe！Yellowtail teriyaki

266kcal Protein 21.5g Fat 17.8g Carb 10.2g Salt Equivalent 2.3g

INGREDIENTS for Best ratio teriyaki sauce recipe！Yellowtail teriyaki (2SERVINGS)

yellowtail 2 pieces 200g
salt 1g
☆soy sauce 18g
☆mirin 15g
☆sake 15g
☆sugar 5g
flour(cooking flour) 5g

Check here for information on soy sauce, mirin, and sake.　👉　About Soy sauce ＆ mirin & sake

I recommended to use “cooking flour”, because it is non-sticky.

Best ratio teriyaki sauce recipe！Yellowtail teriyaki COOKING INSTRUCTIONS

① Rub salt onto the yellowtail and wait for 5 minutes.

② Wipe off the moisture from the surface of the yellowtail with a paper towel.

③ Cover the surface of the yellowtail with a thin layer of flour.

④ Heat oil in a frying pan and grill both sides of the yellowtail.

Try not to touch it too much while it’s grilling.

⑤ Mix soy sauce, mirin, sake and sugar and put in a frying pan.

⑥ When the sauce boils down, add water.

⑦ Once the sauce has boiled down again, it’s done.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊