Teriyaki Yellowtail (Buri or Hamachi)

Teri-Yaki means Glossy-Broil because the ingredients become glossy from the caramelized sauce. This universally popular Japanese sauce goes well with all kinds of proteins, not only yellowtail. Try this recipe with your favorite fish or meat.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Ingredients

Ingredients (serves 3):

3 filets yellowtail (approx. 3 oz. each)
3 Tbsp. soy sauce
3 Tbsp. sake (Japanese rice wine)
3 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. sugar

Garnish:

Shishitou (Japanese mild green pepper)
Grated daikon radish
Shiso leaves (Perilla, herb)

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Step 1

Place yellowtail filets in a plastic bag and pour soy sauce, mirin and sake in the bag.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Step 2

Tightly close the bag, mix and distribute the sauce with fingers over the bag. Marinate for at least 15 minutes, or overnight in the refrigerator.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Step 3

Pour the marinade from the bag into a pan and add sugar. Let simmer over low heat and skim the solids from surface. Simmer until sauce reduces down to half.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Step 4

Preheat the Gourmet Roaster for 5 minutes. Wipe off excess liquid from yellowtail and roast for 6 minutes or until surface is lightly browned.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Step 5

Place shishitou in an open space of the roaster. Spoon a small amount of reduced sauce over the surface of the fish, glazing it. Roast for another 3 minutes.

<i>Teriyaki</i> Yellowtail (Buri or Hamachi) Step 6

Place the yellowtail on a plate, drizzle with the remaining sauce and serve with shishitou, daikon and shiso garnish.