Teriyaki Yellowtail (Buri or Hamachi)

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.

1

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

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.

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.

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.

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.

6

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