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
- 2 fillet yellowtail (hamachi, buri)
- ⅛ tsp freshly ground black pepper
- 1 Tbsp all-purpose flour (plain flour)
- 1 Tbsp neutral-flavored 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)
- 1 green onions/scallions (finely chopped)
- Gather all the ingredients.
- Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
- In a large skillet, heat oil on medium-high and sauté garlic until fragrant.
- In the skillet, place the fish with the skin side facing down (this side will be the top at the end). Cook until nicely browned.
- Flip over and cook the other side.
- When the fish is almost cooked, add the seasonings and butter.
- Serve and garnish green onions on top.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.