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Buri no Teriyaki
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4 pieces of buri
*Buri's name changes depending on the maturity of the fish and region. Buri is the name for 1m long adult fish. Hamachi is also the name for same fish, used on sushi and as sashimi. Kanburi is the name for the more fatty winter buri.
Marinating sauce (tare):
1/2 cup soy sauce,1/2 cup mirin, 1/2 cup daikon oroshi (grated raddish).
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Preparation:
1. Wash fish. Pat dry.
2. Mix Soy sauce and mirin. Marinate buri for 1 hour.
3. Make tare sauce. Mix ingredients, boil, turn off heat.
How to make:
1. Remove buri, drain excess liquid.
Place fish skin side up on cutting board to keep flat. Skew sticks lengthwise into both sides of fish.
2. Pre-heat broiling net to prevent sticking.
3. Grill skin side down 1 minute on a medium fire.when cooked, turn over using skewers.
4. Cook other side Brush on tare sauce about 3 times each side.
5. Remove skewers. Place buri skin side down on plates.
Add daikon oroshi.
oven cooking: Place buri on grill. Brush tare sauce both sides Do not turn over.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Japan |
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Submitted by: |
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Mako Yamamoto
Japan |
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| This recipe has been viewed 8208 times. |
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