Buri Teriyaki 鰤の照り焼き

Method13 steps

1. 1

   Step 1: Prepare the radish (1 bunch bunch) by washing the radish and cutting off the leaves.

   Uses 1 bunch bunch of radish

2. 2

   Step 2: Place chopsticks or skewers on either side of each radish as cutting stops. Make cuts about two millimetres apart without cutting through the base, turn ninety degrees and repeat.

   Uses Washed radishes with leaves removed

3. 3

   Step 3: Soak the prepared radishes in salted water for thirty minutes.

   Soak cut radishes in salted water · 30 minUses Decoratively cross-cut radishes · Salt as needed for radish soaking water, amount unspecified · Water as needed to soak cut radishes

4. 4

   Step 4: When the radish becomes soft, squeeze ou theexcess water.

   Uses Softened salt-soaked radishes

5. 5

   Step 5: Mix the four tablespoons rice vinegar, tablespoon sugar (1 tbsp) and listed pinch salt until dissolved. Soak the drained radishes in this Amazu mixture for thirty minutes.

   Soak radishes in Amazu vinegar mixture · 30 minUses Squeezed salt-soaked radishes · 4 tbsp rice vinegar · 1 tbsp sugar · pinch of salt

6. 6

   Step 6: Keep the prepared radish garnish refrigerated in a clean covered container until serving; reserve one radish for this fish plate.

   Uses Prepared Amazu radish batch

7. 7

   Step 7: Sprinkle the yellowtail fillet with a little separate fish-preparation salt and refrigerate for about fifteen minutes.

   Salt yellowtail in the refrigerator · 15 minUses 150 g yellow tail fish fillet · A little salt to sprinkle on fish, amount unspecified

8. 8

   Step 8: After 15 minutes, wipe the excess liquid off the fish with paper towels.

   Uses Yellowtail after fifteen-minute salt wait

9. 9

   Step 9: Heat the butter (10 g) in a frying pan over medium heat.

   Uses 10 g butter

10. 10

    Step 10: Fry both side of the fish until brown.

    Uses Dried salted yellowtail fillet · Melted butter in hot pan

11. 11

    Step 11: Turn the heat up and pour the teriyaki sauce over the fish.

    Uses Yellowtail browned on both sides · 1/4 cup Teriyaki sacue

12. 12

    Step 12: Cook until the sauce is thick and shiny and the fish centre reaches at least 63°C (145°F).

    Uses Yellowtail cooking in teriyaki sauce

13. 13

    Step 13: Turn off the heat and serve the cooked glazed fish with the shiso leaf (1) and one prepared Amazu radish. Keep unused garnish refrigerated.

    Uses Fully cooked teriyaki yellowtail · 1 shiso leaf · One prepared Amazu radish from garnish batch