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.
Hamachi (Yellowtail) Teriyaki with Yuzu Kosho
- 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
For the Garnish
- 1 green onion/scallion (finely chopped)
- 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.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.