Buri Teriyaki (Yellowtail Teriyaki)

Name: Buri Teriyaki (Yellowtail Teriyaki)
Total time: 25 min
Yield: Serves 2
Ingredients: Yellowtail (fillets) 2 pieces (80–100 g each); Salt 1/4 tsp; Flour (all-purpose) 2 tsp; Soy sauce 1 1/2 tbsp; Mirin (sweet rice seasoning) 1 1/2 tbsp; Sake (Japanese rice wine) 1 tbsp; Sugar 1 tsp; Vegetable oil 1 tsp; Paper towels A few sheets

🥗 Lighter 💪 If you exercise

Serves 2 · About 25 min (10 min of this is just letting it sit after salting)
A fish dish cooked in a frying pan and coated with a sweet-salty sauce.

① Salt and let sit→② Coat with flour→③ Cook both sides→④ Coat with the sauce→⑤ Serve

What to buy

Fish

Yellowtail (fillets)2 pieces (80–100 g each)

Tap an item to check it off (checks clear when you close the page).

How to make it

Salt and let sit 10 min

Let sit 10 min

Lay the yellowtail on a plate and sprinkle a little salt on both sides (1/4 tsp in total)
Leave it as is for 10 minutes
While you wait, mix 1 1/2 tbsp each of soy sauce and mirin, 1 tbsp sake and 1 tsp sugar in a small bowl to make the sauce
After 10 minutes, wipe off the water on the surface well with paper towels

How to tell it's doneDrops of water have come out on the yellowtail → once you've wiped them off, go to the next step. This water is what makes it smell fishy.

Coat thinly with flour

1 min

Coat both sides of the yellowtail thinly with flour (pinch it with your fingers and sprinkle)
Tap lightly with your hand to remove the extra flour

How to tell it's doneThe surface is just lightly white. No lumps of flour are left.

Cook both sides

Medium → Low heat, lid on3 min + 3 min

Heat 1 tsp oil in a frying pan over medium heat
Lay the yellowtail in with the side that will face up on the plate facing down, and cook 3 minutes. Don't move it
When browned, turn over, put the lid on and cook over low heat for 3 minutes

How to tell it's doneSeen from the side, the sides have all turned whitish. Put chopsticks into the thickest part and open it a little: if it's white and not see-through all the way through, it's OK. If it's see-through, put the lid on and cook 1–2 minutes more.

Be carefulOil splatters, so gently lay the yellowtail in from the near side of the pan toward the far side.

Wipe off the fat and coat with the sauce

Medium heat1–2 min

Turn off the heat and wipe the fat out of the pan with paper towels (it's hot, so hold the paper with chopsticks)
Add all of the sauce and turn to medium heat
Spoon the sauce over the yellowtail, turn it over once, and coat both sides

How to tell it's doneThe bubbles in the sauce get bigger, it thickens, and the yellowtail looks shiny.

Be carefulThe sauce burns easily. Turn off the heat as soon as it thickens.

Serve

Heat off1 min

Put the yellowtail on plates
Pour the sauce left in the pan over it

ReadyServe with rice.

📚 Learn more about this dish

🥬 Ingredient guide

Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

It smells fishyThe water was not wiped off enough in step 1. Next time, wipe well with paper towels after the 10 minutes.

The fish is tough and dryCooked too long. Next time, go to step 4 as soon as the inside turns white in step 3.

The sauce burnedThe heat was too high in step 4, or it cooked down too much. For now, add 1 tbsp water to thin it.

The surface is stickyToo much flour in step 2. Next time, coat thinly and tap off the extra well.

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Made by YUU, a teen who loves cooking → About me