Terumi Morita
May 24, 2026·Recipes

Buri no Teriyaki

Buri no Teriyaki showcases pan-seared yellowtail fillets glazed in a rich tare for a delicious Japanese main dish.

Contents（2項）▾
  1. 01Ingredients & steps
  2. 02Why this works
Two glossy mahogany yellowtail fillets on a dark plate with tare sauce and grated daikon.
RecipeJapanese
Prep10m
Cook15m
Serves2 portions
LevelMedium

Ingredients

  • 2 yellowtail fillets (about 150g each)
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 100g daikon, grated
  • shiso leaves, for garnish
  • salt, to taste

Steps

  1. Pat the yellowtail fillets dry with paper towels and season lightly with salt. This helps to improve the sear.

  2. Heat a non-stick skillet over medium-high heat and add vegetable oil. Once hot, place the fillets skin-side down and sear for about 4-5 minutes until golden brown.

  3. Flip the fillets and sear the flesh side for another 2-3 minutes. Cooking time may vary depending on thickness.

  4. In a small bowl, combine soy sauce, mirin, sake, and sugar to create the tare. Pour this mixture into the skillet.

  5. Reduce heat to medium-low and baste the fillets with the sauce for about 3-4 minutes, allowing it to thicken and glaze the fish.

  6. Remove the yellowtail from the skillet and let it rest briefly. Serve it with the glaze spooned over and a generous mound of grated daikon on the side.

  7. Garnish with shiso leaves for added flavor and presentation.

Why this works

The success of Buri no Teriyaki lies in the balancing act of flavors and technique. Yellowtail is a fatty fish, making it perfect for a glaze because it absorbs the rich tare made from soy sauce, mirin, sake, and sugar. The high heat from searing caramelizes the sugars in the tare, creating a deep mahogany color and a glossy finish. If the glaze seems too runny, allow it to cook a bit longer in the pan, which will thicken the sauce as it reduces. This method not only enhances the fish's flavor but also offers a visually appealing dish. Additionally, serving with grated daikon provides a refreshing contrast to the rich glaze, balancing the dish beautifully. Ensure you monitor the fish closely to avoid overcooking, as it can become dry. If the fish breaks apart during cooking, gently piece it back together on the plate before glazing and serving for an appealing presentation.