Teriyaki of “Buri” Yellowtail

“Buri” is the king of winter fish. In this season it is specially called “Kan-Buri”.

Cooking of Teriyaki of "Buri" Yellowtail

During the winter it is easy to get fresh and good-quality “Buri”, so I often eat them in this season.
Of course, they are budget -pleasing.

Salted grilled Buri with grated daikon radish is so tasty, simmered with daikon radish “Buri-Daikon” is reliable taste,  Shabu-Shabu is also delicious!

 

Today I’ve decided rich Teriyaki with shredded ginger.

Cooking of Teriyaki of "Buri" Yellowtail
Cooking of Teriyaki of "Buri" Yellowtail
Cooking of Teriyaki of "Buri" Yellowtail
  1. Sprinkle salt on “Buri.
  2. Place them in a frying pan with heated oil,  and fry until browned.
  3. Remove the oil by using kitchen paper.
  4. Add sake, mirin, and soy sauce, and simmer away.  (sake : mirin : soy sauce = 1 : 1 : 1)
Cooking of Teriyaki of "Buri" Yellowtail
Cooking of Teriyaki of "Buri" Yellowtail

 

Serve with shredded ginger topping.

Teriyaki of "Buri" Yellowtail

・Buri
is a Yellowtail (Japanese amberjack). 鰤(ぶり)
・Kan-Buri
is a wild Yellowtail (Japanese amberjack) during winter season. 寒鰤(かんぶり) literally “cold Buri”