Recipe: how to make Teriyaki Fish

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Teriyaki has been a very popular Japanese dish for a long time, and it's actually really easy to make. You will use soy sauce and sugar, making it a salty-sweet flavor both suited for fish and meat! Today we shared how to make teriyaki fish!

How to cook Teriyaki fish 

Ingredients

    • yellowtail...2 fillets (could be any fish)
    • Japanese leek...1, sliced to 1~2cm
    • potato starch...to coat the fish
    • oil...1 teaspoon
    • soy sauce...2 spoons
    • Japanese sake...2 spoons
    • mirin...2 spoons
    • sugar...1 spoon
    *If you don't have mirin, it can be replaced by slightly more sugar, or even better is few drops of honey.
    *If you don't have sake, it can be cooking wine.

    How to make

    1. Lightly put potato starch on the yellowtail.
    2. heat oil on a pan, and fry the skin side of the yellowtail facing down in mid-low heat. Use the leftover space in the pan to fry the leek, too.
    3. Have the yellowtail skin cooked crunchy, then flip.
    4. Add soy sauce, sake, mirin, and sugar, and once the sauce becomes shiny and less liquidy, turn off the heat and serve.

    Key Points:

    • The yellowtail doesn't have to be fully cooked before adding the teriyaki sauce. Take a spoon and repeat pouring the seasonings into the fish to let it absorb flavor. This will result in the fish being shinier or Teri=照り.
    • Having potato starch helps the fish to be less dry in texture, and smooth. It will help the teriyaki sauce to be starchy like a sauce, not liquid.
    • Japanese like to cook leek to add vegetables to the meal, but a lot of vegetables and mushrooms suit the taste of the teriyaki!
    • Teriyaki sauce is a popular sauce for a lot of ingredients, especially meat!!

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      In this blog, I post my food trips around the world, as insights into Japanese food in comparison to all the different cuisines I encounter through my trips. I have traveled to many places in Japan, so I will be sharing what I know to better plan your trip to my home country, Japan!
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