Growing up, I had enjoyed eating Hamachi Teriyaki as it is one of my mom’s signature dishes. Today I made it a bit spicy version with yuzu kosho.
Hamachi teriyaki is one of my mom’s signature dish and I remember eating this dish often while I was growing up in Japan. Today I made it slightly different using yuzu kosho, adding some spicy kick.
We call Hamachi “Buri” when the fish is longer than 30 inches. Compared to Hamachi Kama (Yellowtail Collar), the fillet part is not as fatty and soft, but it tastes very good. Both Buri and Hamachi are very common and popular fish in Japan.
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Hamachi (Yellowtail) Teriyaki with Yuzu Kosho
Ingredients
- 2 fillets yellowtail (hamachi, buri)
- ⅛ tsp freshly ground black pepper
- 1 Tbsp all-purpose flour (plain flour)
- 1 Tbsp neutral oil (for cooking)
- 1 clove garlic (sliced)
- 1 Tbsp unsalted butter
For the Seasonings
- 2 Tbsp sake
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 2 tsp sugar
- ¼–½ tsp yuzu kosho (Japanese citrus chili paste) (optional)
For the Garnish
- 1 green onion/scallion (finely chopped)
Instructions
- Gather all the ingredients.
- Sprinkle ⅛ tsp freshly ground black pepper on both sides of 2 fillets yellowtail (hamachi, buri). Then, sprinkle the fillets with 1 Tbsp all-purpose flour (plain flour) and remove the excess.
- In a large skillet, heat 1 Tbsp neutral oil on medium high and sauté 1 clove garlic (sliced) until fragrant.
- In the skillet, place the fish with the skin side down (this side will be the presentation side). Cook until nicely browned.
- Flip over and cook the other side.
- When the fish is almost cooked, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, 2 tsp sugar, ¼–½ tsp yuzu kosho (Japanese citrus chili paste), and 1 Tbsp unsalted butter.
- Serve and garnish with 1 green onion/scallion (finely chopped) on top.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Hi,
I only have hamachi collar. No hamachi fillet. How can i use your recipe to cook the cut i have on hand? 🙂
Hi Shereen!
Nami has a recipe for Hamachi Kama (Grilled Yellowtail Collar). We hope you like it!
https://www.justonecookbook.com/hamachi-kama/
Enjoy!
It actually turned out pretty good! I definitely enjoyed this recipe!
Hi Cassie! Thanks so much for your kind feedback. I’m so happy to hear you liked the dish. 🙂
I’ve prepared this probably half a dozen times in the last year or so – comes out great! It took me a couple tries to learn to use dashi at the right strength though – it just isn’t quite right without it. We don’t typically have fresh garlic on hand but a teaspoon of minced garlic seems to work just as well. I also love the bite from yuzu pepper, so sometimes I’ve been known to add a little extra. 🙂
Hi Brandon! Thank you so much for sharing your tip with us and for your kind feedback! I want to dine at your house – yuzu theme meals sound AMAZING, especially for a huge yuzu fan!!!
This is such a delicious recipe! I’ve made it 2x already but added sugar because it was too salty for my taste. I never liked yellowtail until I found your recipe 🙂
Hi Bamboo! Awesome! I’m happy to hear you enjoy yellowtail now! 🙂 Sugar is okay to add, but you can also increase the amount of mirin too – it creates more luster/sweet glaze. 🙂 THank you for your kind feedback!
[…] 18. Hamachi Teriyaki (Yellowtail) with Yuzu Kosho […]
I had thought that you had said in a different post that garlic was not common in Japanese cooking. So I’m curious as to how it shows up here.
Hi Tim! Garlic is not in traditional or classic Japanese cooking, For example, you won’t see it in ingredients for Kaiseki meal. However, it’s used in our cooking – it’s not the ingredient we never use. As I mentioned in teriyaki sauce page (I think?), ginger and garlic is often used to spice up teriyaki sauce. After all, if you notice, most of Japanese foods are seasoned with soy sauce, sake, mirin (and sugar)…. just different portion. So we definitely make variation with garlic and ginger. You’ll notice in my different “teriyaki” posts. 🙂
I made this last night for dinner, but I doubled the sauce (seasonings) because I had 4 slices of buri. I also doubled the garlic, oil, green onions, but I only had a generous tablespoon of butter left. I followed your recipe to a T and it was delicious! My hubby loved it so much and was looking for more garlic! I love the combination of garlic and yuzu kosho. This is the best buri I ever served. Mmm, so good with a newly cooked rice. Thank you for a great recipe!
Hi Margot! Thanks so much for your kind comment! I’m so happy to hear you and your husband enjoyed this dish! We love yuzu kosho! Too bad most people can’t get this condiment otherwise I’d love to include more recipes with it. Thank you!
namiちゃん、このレシピ試してみました。ちょっと焼きすぎちゃったけどゆず胡椒とバターを使うところが気に入りました！
みどりちゃん、
作ってくれたというのを聞くのが一番嬉しい！ありがとう！うちは子供がいるから、ゆず胡椒少な目なんだけど、大目の方が大人の味かもね。次回は一度作ってるから、すんなりいくよ～！手早い＆簡単＆美味しいレシピが一番だよね。報告ありがとう！