Teriyaki of “Buri” Yellowtail
“Buri” is the king of winter fish. In this season it is specially called “Kan-Buri”.
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.
- Sprinkle salt on “Buri.
- Place them in a frying pan with heated oil, and fry until browned.
- Remove the oil by using kitchen paper.
- Add sake, mirin, and soy sauce, and simmer away. (sake : mirin : soy sauce = 1 : 1 : 1)
Serve with shredded ginger topping.
is a Yellowtail (Japanese amberjack). 鰤（ぶり）
is a wild Yellowtail (Japanese amberjack) during winter season. 寒鰤（かんぶり） literally “cold Buri”