What is Buri no Teriyaki?
Buri no Teriyaki is a beloved dish in Japanese home cooking. “Teriyaki” refers to a cooking method where ingredients are grilled or broiled with a sweet and savory sauce made from soy sauce, mirin, and sugar. This teriyaki sauce beautifully complements the rich, fatty flesh of buri (yellowtail), creating a perfect balance of flavors. Buri is especially flavorful in winter when its fat content is highest, which is why this dish is commonly prepared from December to February in Japan. Buri no Teriyaki is a versatile dish that pairs wonderfully with rice and is also a popular choice for bento boxes. It stands as one of Japan’s representative fish dishes.
Ingredients (Serves 4)
To prepare Buri no Teriyaki for four servings, you will need the following ingredients:
- Buri (Yellowtail) Fillets: 4 pieces
Choose fresh fillets with glossy skin and firm flesh. - Soy Sauce: 3 tablespoons
The base of the teriyaki sauce. - Mirin: 2 tablespoons
Adds sweetness and gloss to the sauce. - Sugar: 1 tablespoon
An essential ingredient for sweetening the sauce. - Sake: 2 tablespoons
Enhances the flavor and helps eliminate any fishy smell. - Sesame Oil: 1 tablespoon
Adds a fragrant flavor when cooking the fish. - Grated Ginger: 1 piece
Adds a subtle kick and helps reduce the fishiness.
Steps to Prepare
- Preparing the Buri
Lightly sprinkle salt on the buri fillets and let them sit for about 10 minutes. This process helps draw out excess moisture and firms up the flesh. Afterward, pat the fillets dry with a paper towel. - Preparing the Sauce
In a small bowl, mix soy sauce, mirin, sugar, and sake. This mixture will serve as the teriyaki sauce. For added flavor, you can include some grated ginger. - Cooking the Buri
Heat sesame oil in a frying pan over medium heat. Place the buri fillets in the pan, skin-side down, and cook until the skin is nicely browned. Flip the fillets and cook the other side until it also develops a golden brown color. - Coating with Sauce
Once both sides are cooked, add the prepared teriyaki sauce to the pan. Shake the pan gently as the sauce thickens and coats the fillets, giving them a beautiful glaze. - Final Touches
Once the sauce has thickened and coated the buri, remove the pan from heat and plate the fillets. Drizzle some additional sauce over the top and garnish with sesame seeds or chopped green onions for an attractive presentation and enhanced flavor.
Tips
Buri no Teriyaki is a dish where the sweet and savory teriyaki sauce perfectly complements the rich, fatty buri. You can adjust the sweetness of the sauce by varying the amounts of mirin and sugar according to your preference. Additionally, the inclusion of ginger offers a refreshing contrast to the dish’s richness. Try making this simple yet authentic dish at home and experience the delicious flavors of Japanese cuisine.
Here is a website where you can search for restaurants in Tokyo that offer menus in foreign languages. If you are planning to visit Tokyo and would like to enjoy Japanese foods at a local restaurant, please make use of this site.
コメント