Buri Teriyaki is Yellowtail fish cooked and coated with Teriyaki Sauce. Although a lot of people may think of Teriyaki mainly with chicken, fish Teriyaki may be eaten more often in Japan.
Teriyaki means “grilled with a shine,” and it is an important cooking technique for meat and fish. Sugar in teriyaki sauce gives a shine to food which makes it not only tasty, but also look more appetizing. Japanese Teriyaki sauce is not as sweet as some Teriyaki dishes from restaurants here. If you’re used to the taste of that and like it, adjust the amount of sugar and Mirin.
Buri, Yellowtail, Teriyaki may not be so popular in the US compared to salmon, but it is a very common fish for Teriyaki. Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. Hamachi, which is well known for Nigiri Sushi, is the young yellowtail 20″ (50cm) in size, about 2 years old, while Buri is 30″ (75cm) or bigger, about 4 years old. Buri is the fattest and most flavorful in winter since it’s about breeding time. Because Buri is the oldest (and the most promoted) of that type of fish, Japanese people consider it an auspicious food. Buri Teriyaki is often seen in New Year’s feast, Osechi.
If you like Teriyaki dishes, you’ll like this. When Buri is in season, try this at home!
- 2 yellowtail fillets
- 1 Tbsp sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Sake (Japanese rice wine)
- 2 Tbsp Mirin
- 1 tsp oil
- grated Daikon radish (optional)
- grilled Shishito peppers (optional)
- Sprinkle a couple of pinches of salt over both sides of the fish. Let sit for 15 minutes. Then pat dry with paper towels.
- Heat oil in a frying pan at medium heat, and cook fish 2 minutes or so on each side until nicely browned. Remove fish from the pan. Clean the pan with a paper towel, and cook sugar, Soy Sauce, Sake and Mirin in the same pan. Reduce for a couple of minutes and add fish back. When the sauce has slightly thickened, remove from heat.