I adjusted a recipe from a book to my taste. I've been making this recipe for years now.When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun

Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki saucekeeps well and is suitable for different dishes.Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet. Recipe by Heartful Kitchen Rei

You can add teriyaki sauce to anything!Dusting the fish with flour before grilling will eliminate the fishy smell, and the sauce will cling. Recipe by kojyu

I re-worked my favourite teriyaki amberjack recipe to make a nice accompaniment to drinks.Make sure you clean the fish at Step 1! It has a very different taste otherwise.(This will remove any fishy odour and excess water from the amberjack.) Recipe by SACHIFEB

My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious.This fish isn't fishy, so it's easy to eat. Recipe by kojyu

Japanese traditional main dish.Salty-sweet taste matches with rice!

I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste.Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama

In order to avoid burning, I add the sauce later.It also keeps the amount of ingredients for the sauce to a minimum.Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat. For 2 servings. Recipe by meg526

I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it.If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long.The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar. For 1 slice. Recipe by Kechauru recipe

I love this dish.If you salt the fish beforehand, you can eliminate excess moisture as well as the fishy odor, making the amberjack more delicious.Don't over-simmer the fish in the sauce or it will get too salty. For 2 servings. Recipe by mi0921

I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.First, spread the soy sauce malt on the amberjack fillets.They will have a rich flavor even if you don't leave them to rest.Be careful not to burn them. Recipe by Momora

This is a standard dish in my house.Wipe away any excess oil that comes out of the amberjack with paper towels.Amberjack is also tasty even if you simply cook it in soy sauce and mirin. Recipe by Yuuyuu0221