Savor our mouthwatering glazed yellowtail teriyaki—perfectly balancing sweet and savory flavors for an authentic, quick Japanese dinner. Try it now!
Teriyaki Yellowtail (Buri)
Difficulty: ★★★☆☆Servings
2
servingsPrep time
40
minutesCooking time
10
minutesTeriyaki Yellowtail Ingredients
Yellowtail (Buri) Fillets: 2 pieces (about 100g / 3.5 oz each)
Substitute: Salmon fillets, amberjack, or other firm white fish.Shishito peppers: 4 peppers
Substitute: Small bell peppers or mild chilies if shishito is unavailable.Salt: ~1 teaspoon
All-purpose flour: for dusting
Cooking oil (salad oil, canola oil, etc.): 1/2 tablespoon
- Teriyaki Sauce (A)
Soy sauce: 2 tablespoons
Sake: 2 tablespoons
Substitute: Dry sherry or white wine (though flavor will differ slightly).Mirin: 2 tablespoons
Substitute: 1 tablespoon sugar + 1 tablespoon water if mirin is unavailable, but taste changes.Sugar: 1 tablespoon
Teriyaki Yellowtail Directions
- Salt & Prep the Fish
Lightly Salt: Sprinkle 1 tsp salt on both sides of each fillet. Let sit for 30 minutes.
Rinse & Dry: Gently wash off any excess salt and pat the fish dry with paper towels.This step removes excess moisture, reduces fishy odor, and helps the sauce stick better. - Dust with Flour
Coat Fillets: Lightly dust both sides of the fillets with all-purpose flour.This creates a thin crust that helps thicken the sauce later. - Mix the Teriyaki Sauce
Combine: In a small bowl, mix 2 Tbsp soy sauce, 2 Tbsp sake, 2 Tbsp mirin, and 1 Tbsp sugar.Ratio basics: soy sauce : sake : mirin : sugar = 2 : 2 : 2 : 1 - Pan-Fry the Shishito & Fish
Heat Oil: In a frying pan over medium heat, add 1/2 Tbsp oil.
Shishito: Sear the peppers until blistered (1–2 minutes), then remove to a plate.
Sear Yellowtail: Place fillets in the same pan, cook until golden brown (~2 minutes per side).Focus on getting a nice, crisp browning; the inside need not be fully cooked yet. - Add Sauce & Simmer
Remove Excess Oil: Blot any extra oil from the pan with a paper towel.
Pour in Sauce: Return the pan to heat. Add the teriyaki sauce (A).The sake and mirin evaporate quickly, concentrating the sauce flavor without overcooking the fish. - Glaze & Finish
Increase Heat Slightly: As the sauce bubbles, it thickens. Watch for large bubbles.
Baste: Tilt the pan and spoon the thickened sauce over the fillets.
Check Fish: Once the sauce reaches a glossy, reduced consistency (about 1–2 minutes), turn off the heat.
Serve: Plate the fish alongside the reserved shishito peppers. Drizzle leftover sauce on top for extra shine.
Notes
- Tips & Points
Salt Soak: Salting 30 minutes beforehand draws out moisture and boosts flavor.
Flour Dusting: Lightly coating fish helps create a smooth surface for teriyaki sauce to cling to and slightly thickens the sauce.
Sauce Reduction: Sake and mirin evaporate quickly, so carefully watch the fish to avoid burning or overcooking.
Substitute: If you can’t find yellowtail, try salmon or mahi-mahi.
Pairing: Serve with steamed rice, miso soup, and a simple vegetable side for a full Japanese meal.