Buri no Teriyaki

also called ぶりの照り焼き · buri no teriyaki · buri teriyaki · ブリの照り焼き · 鰤の照り焼き · yellowtail teriyaki · pan-glazed yellowtail

The table

The glaze is built in the pan around the fish so the fond goes into it. Soy 2 : mirin 2 : sake 2 : sugar 1.
12 oz(340 g; 2 steaks, 3/4 inch thick)yellowtail filletssalt, rest 10 mindust and sear 4 minpour in, glaze 2 min
1/2 tspfine sea salt
2 tspplain flour
2 tsp(10 mL)neutral oil
2 Tbs(30 mL)soy sauce
2 Tbs(30 mL)mirin
2 Tbs(30 mL)sake
1 Tbssugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2salt, rest 10 min

3dust and sear 4 min

goes in with what step 2 made

4pour in, glaze 2 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
16 min
Needs you
about 6 minthe rest you can walk away from
If you get it wrong
Narrow — once the pan stops moving the glaze goes from syrup to burnt sugar in about twenty seconds, with no scraping it back

  1. salt, rest 10 min

    10 minwalk awayfrom the start

  2. dust and sear 4 min

    4 minneeds you10 min in

  3. pour in, glaze 2 min

    2 minneeds you(we think)14 min in

You'll need frying pan

Goes with

See how it is written
>> title: Buri no Teriyaki
>> category: Smoked & Grilled
>> tags: japanese, yellowtail, fish, glaze, pan-fried, weeknight
>> counters: Japanese Home Cooking
>> aka: ぶりの照り焼き, buri no teriyaki, buri teriyaki, ブリの照り焼き, 鰤の照り焼き, yellowtail teriyaki, pan-glazed yellowtail
>> pairs-with: gohan, sumashi-jiru
>> servings: 2
>> time: 25 min
>> slack: narrow — once the pan stops moving the glaze goes from syrup to burnt sugar in about twenty seconds, with no scraping it back

>> step: The glaze is built in the pan around the fish so the fond goes into it. Soy 2 : mirin 2 : sake 2 : sugar 1.
Teriyaki made the home way.

>> step: salt, rest 10 min
Salt @yellowtail fillets{12%oz}(340 g; 2 steaks, 3/4 inch thick) with @fine sea salt{1/2%tsp} and leave them ~cure{10%min}, then blot the beads of water off with paper.

>> step: dust and sear 4 min
Dust @&(~1)salted buri{} with @plain flour{2%tsp} and sear it in @neutral oil{2%tsp}(10 mL) in a #frying pan{} ~sear{4%min}, three minutes on the presentation side and one on the other.

>> step: pour in, glaze 2 min
Wipe the loose oil out of the pan around @&(~1)buri{}, pour in @soy sauce{2%Tbs}(30 mL), @mirin{2%Tbs}(30 mL), @sake{2%Tbs}(30 mL) and @sugar{1%Tbs}, and ~glaze{2%min}, spooning it over the fish until it goes glossy.