Sanma Teriyaki

Sanma Teriyaki

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: pacific saury, teriyaki
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Classic Japanese fall recipe, pan fried Sanma Teriyaki (pacific saury) dressed in homemade teriyaki sauce, with ginger, sake, mirin, and soy sauce.


  • 2 Sanma (Pacific Saury)
  • ½ Tbsp konbucha (or pinch of kosher salt)
  • Sea salt
  • neutral flavor oil (vegetable, canola, etc)
  • 1 green onion/scallion (finely chopped)



  1. With a sharp knife cut the abdomen of the fish into the flesh to open it up. Scrape out the guts and discard. Rinse under cold water to clean and remove any traces of blood. Cut into 2 inch piece.
    Sanma Teriyaki 1
  2. Sprinkle Konbucha and salt and set aside for 10 minutes.
    Sanma Teriyaki 2
  3. In a non-stick frying pan, heat oil on medium high heat. Add the fish and cook both sides. When the fish is cooked, wipe off extra oil on the frying pan.
    Sanma Teriyaki 3
  4. Add the seasonings. Shake the frying pan and coat the fish well with the sauce.
    Sanma Teriyaki 4
  5. When the sauce gets thicken, add green onion. Shake the frying to mix. Serve the fish on a plate and pour the sauce over. Serve immediately.
    Sanma Teriyaki 5

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.