Yellowtail Fish Teriyaki Recipe (Buri no Teriyaki)

Hi everyone, I'm Yuto and today on Stachy I'm going to show you how to make a classic Japanese dish called Buri no Teriyaki, made with fish called Yellowtail. Let's get started. First you're going to need two thick pieces of Yellowtail, it's also sometimes known as Japanese Amberjack. Place them in a sealable bag and add one teaspoon of soy sauce and one teaspoon of mirin. Massage it until evenly coated. I didn't use this method for my other teriyaki recipes but I'm using it here for Yellowtail because it has a relatively stronger fishy smell. This method relies on the osmotic pressure of the salty soy sauce to draw out both moisture and odor from the fish thoroughly. And then we'll leave that to lightly marinate in the fridge for about 15 minutes. While we wait we can prepare the homemade teriyaki sauce. Grab a small bowl and add two tablespoons of soy sauce, two tablespoons of mirin, two tablespoons of sake and one teaspoon of sugar. Mix until the sugar has dissolved and then set it by the stove for later. After 15 minutes take the Yellowtail out and pat it dry with kitchen paper to remove any excess moisture. Now we're gonna coat them with cornstarch. Not only does this improve the texture of the fish but it will also thicken the sauce and help it stick to the surface better. Now let's cook. Heat a pan on medium and add about half a tablespoon of cooking oil. Once it's hot place the fillets in the pan and fry for about two minutes on each side. You might be surprised that Yellowtail is actually one of the most popular teriyaki dishes in Japan more than chicken or salmon. In Japanese it's called Buri and it's a seasonal fish usually caught in the winter when it's extra fatty and delicious. Okay this looks good so now we're going to increase the heat to high and add the teriyaki sauce from earlier. Keep moving the fish around and flip it occasionally to prevent burning. Continuously moving it will also ensure it's fully coated in the sauce. Once the sauce becomes thick and glossy take the pan off the heat. Finally plate the dish and drizzle any leftover sauce from the pan on top. Just so you know like most Japanese dishes this one is meant to be enjoyed with plain rice so be sure to serve it with rice. I have a free mobile app now where you can easily follow the steps during the actual cooking. This is a great way to use as an in-kitchen companion after watching my youtube videos. The download link is in the description. Thanks so much for watching. If you want to learn more about this recipe check out the article and recipe on my website. The link is on the screen now. Hope to see you in the next one. Thanks again.