This recipe by meg526 has earned over 3,000 cookpads and hall-of-fame status! Coating the fish in potato starch keeps it wonderfully tender, and the sauce uses a super easy golden ratio — equal parts of everything!
Ingredients
2 servings- Yellowtail (buri) fillets2 pieces
- Saltto taste
- Potato starch (katakuriko)to taste
- Vegetable oilto taste
- ★Sugar1 tbsp
- ★Soy sauce1 tbsp
- ★Sake1 tbsp
- ★Mirin1 tbsp
Directions
25 min- 1
Generously sprinkle salt on both sides of the yellowtail fillets and let them rest for about 10 minutes.
- 2
Meanwhile, mix all the ★ seasonings together to make the teriyaki sauce.
- 3
Rinse the salt off the surface of the fillets under water, then pat them thoroughly dry with paper towels. Lightly coat both sides with potato starch.
- 4
Heat vegetable oil in a frying pan over medium heat. Place the fillets presentation-side down and begin to pan-fry.
- 5
Once the edges of the fillets turn white, flip them over, cover with a lid, and steam-cook on low heat.
- 6
Once the fillets are cooked through, wipe away any excess oil from the pan, then pour in the ★ sauce. Coat the fillets well and let the sauce reduce.
- 7
Once the sauce thickens and the fillets develop a glossy glaze, turn off the heat and serve.
Tips
Coating the fillets in potato starch helps keep the fish tender and soft. For a well-balanced sauce, use equal amounts of sugar, soy sauce, mirin, and sake. When reducing the sauce, be careful not to let it burn — lower the heat as soon as it starts to bubble.
Nutrition
Per serving- Calories290 kcal
- Protein18 g
- Fat12 g
- Carbs14 g
- Sodium1.4 g
This recipe by meg526 has earned over 3,000 cookpads and hall-of-fame status! Coating the fish in potato starch keeps it wonderfully tender, and the sauce uses a super easy golden ratio — equal parts of everything!
Ingredients
2 servings- Yellowtail (buri) fillets2 pieces
- Saltto taste
- Potato starch (katakuriko)to taste
- Vegetable oilto taste
- ★Sugar1 tbsp
- ★Soy sauce1 tbsp
- ★Sake1 tbsp
- ★Mirin1 tbsp
Directions
25 min- 1
Generously sprinkle salt on both sides of the yellowtail fillets and let them rest for about 10 minutes.
- 2
Meanwhile, mix all the ★ seasonings together to make the teriyaki sauce.
- 3
Rinse the salt off the surface of the fillets under water, then pat them thoroughly dry with paper towels. Lightly coat both sides with potato starch.
- 4
Heat vegetable oil in a frying pan over medium heat. Place the fillets presentation-side down and begin to pan-fry.
- 5
Once the edges of the fillets turn white, flip them over, cover with a lid, and steam-cook on low heat.
- 6
Once the fillets are cooked through, wipe away any excess oil from the pan, then pour in the ★ sauce. Coat the fillets well and let the sauce reduce.
- 7
Once the sauce thickens and the fillets develop a glossy glaze, turn off the heat and serve.
Nutrition
Per serving- Calories290 kcal
- Protein18 g
- Fat12 g
- Carbs14 g
- Sodium1.4 g
Tips
Coating the fillets in potato starch helps keep the fish tender and soft. For a well-balanced sauce, use equal amounts of sugar, soy sauce, mirin, and sake. When reducing the sauce, be careful not to let it burn — lower the heat as soon as it starts to bubble.