What is Buri no Teriyaki?
Buri no Teriyaki is a dish featuring yellowtail (buri) that is grilled and glazed with a sweet and savory sauce.
- The Meaning of “Teriyaki”: In Japan, teriyaki refers to a cooking method rather than a specific sauce.
- “Teri” (Luster): Refers to the shiny glaze created by the reaction between sugar and amino acids when heated.
- “Yaki” (Grill/Broil): Refers to the method of cooking the protein.
- Flavor Profile: Authentic Japanese teriyaki has a clean, balanced “sweet and salty” flavor. It differs significantly from foreign versions, which often use thicker sauces containing garlic, ginger, or cornstarch.
Key Points
- Why use flour?
- It helps the sauce cling to the fish without needing thickeners like cornstarch.
- It creates a slightly crisp exterior that absorbs the glaze better.
- Removing the “Fishy” Smell
- Salt & Wait: Rubbing salt and waiting 5 minutes draws out excess moisture and “fishy” odors.
- Wipe Dry: Wiping the surface with a paper towel is a crucial step for a clean flavor and better searing.
- The “Golden Ratio” of Sauce
- For the teriyaki sauce recipe, we recommend a ratio of soy sauce: sake: mirin: sugar = 2:2:2:1.
- Versatility and Ingredients These ingredients are essentials in Japanese households. For more information about soy sauce, mirin, and sake, please see here. 👉 About Soy Sauce, Mirin, and Sake
Nutrition Facts (Per 2 Servings)
- Calories: 266 kcal
- Protein: 21.5 g
- Fat: 17.8 g
- Carbohydrates: 10.2 g
- Salt Equivalent: 2.3 g
Ingredients (Serves 2)
- Yellowtail: 2 pieces (approx. 200g)
- Salt: 1g
- Flour (Cooking flour): 5g
- Oil: As needed for frying
- Teriyaki Sauce (Mix the following):
- Soy Sauce: 18g
- Mirin: 15g
- Sake: 15g
- Sugar: 5g
- (The recommended ratio is Soy Sauce : Sake : Mirin : Sugar = 2 : 2 : 2 : 1)
Cooking Instructions
- Prepare the Fish: Rub 1g of salt onto the yellowtail and let it sit for 5 minutes.
- Dry the Surface: Wipe off any excess moisture from the fish with a paper towel.
- Coat with Flour: Lightly dust the surface of the yellowtail with a thin layer of flour.
- Grill: Heat oil in a frying pan and grill both sides of the yellowtail. Tip: Avoid moving the fish too much while it’s grilling to ensure a nice sear.
- Add Sauce: Pour the mixed sauce ingredients (soy sauce, mirin, sake, and sugar) into the pan.
- Thicken: Once the sauce begins to boil down, add a small amount of water.
- Finish: Continue to simmer until the sauce thickens and glazes the fish. Serve and enjoy!
For a visual guide, you can watch the short recipe video here:
Related Recipes & Deep Dives
- Chicken Teriyaki Recipe 👇 Teriyaki chicken is a classic Japanese dish. It’s a staple in Japanese households and a perfect introduction to authentic “teri” techniques. [Perfect Chicken Teriyaki: The Golden Ratio Sauce Recipe]
- All About Buri (Yellowtail) 👇 Curious about what kind of fish yellowtail is? Check out this comprehensive guide to learn about its seasonal characteristics and discover more versatile recipes. [The Ultimate Yellowtail (Buri) Recipe Collection]
- 📖Related Link: Read the Japanese version of this article here! []
コメント