This was a Japanese meal that I made after working all day, so I needed something simple with things on hand. I had recently made teriyaki sauce, and because I wanted to use it up it was my starting point.
In this case, I’ve not followed my own rules for my cooking project to make the recipes as written. The recipe below is from the book. I will note substitutions now: I used salmon fillets from the freezer, and neglected to notice that I should have removed the skin. As it turned out, the broiling and glazing made the skin nice and crispy, so that was good. I forgot to take the pickled ginger out of the fridge, but it would have been very nice with the fish. According to Ms. Shimbo, yellowtail is usually eaten during the cold months when it’s less oily, so her suggestion to serve it with mashed potatoes fell flat for me on a warm summer day. Avocado with lime, and tomatoes and broccoli were more appealing.
Buri no Teriyaki
- 1/4 cup shoyu (soy sauce)
- 1 teaspoon peeled, finely grated ginger
- Two 1-inch-thick skinned and boned yellowtail fillets (about 1 1/4 pounds)
- 6 Tablespoons teriyaki sauce
- Sweet pickled ginger
• In a pan large enough to hold the fish in a single layer, combine the shoyu, mirin, and grated ginger. Add the fish to the pan, and marinate the fish for 15 minutes.
• Remove the fish and dry it with paper towels. Discard the marinade.
• Heat the broiler or grill. Broil 4″ from heat, or grill and cook the fish until the surface is lightly golden, about 4 minutes. Turn the fish and cook about 2 minutes more.
• Remove the fish to a plate. Use a pastry brush to spread 2 Tablespoons of teriyaki sauce on both sides of the fish.
• Return the fish to the broiler, and cook it for 2 minutes to dry the surface of the fish. Repeat the basting and drying process. Be careful: the basted fish burns easily! If necessary, use aluminum foil to protect the fish.
• Serve hot with the pickled ginger. Or with baked, mashed or fried potatoes.
More Teriyaki Recipes from Tess
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