Amberjack Teriyaki with a Tart Umeboshi Seasoning

Name: Amberjack Teriyaki with a Tart Umeboshi Seasoning
Cuisine: American
Ingredients: 2 cuts Buri (Japanese amberjack); 1 Salt (for prepping); 1 Flour (for coating); 1 Vegetable oil (to coat the frying pan); 1 Green onions (minced, for garnishing); 2 to 3 Umeboshi (pounded); 1 tbsp Sake; 2 tsp Soy sauce; 2 tbsp Mirin

cookpad.japan @cookpad_jp

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

I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste.

cookpad.japan @cookpad_jp

I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste.

Saved

Ingredients

2cuts Buri (Japanese amberjack)
1Salt (for prepping)
1Flour (for coating)
1Vegetable oil (to coat the frying pan)
1Green onions (minced, for garnishing)
Umeboshi flavor teriyaki sauce
2to 3 Umeboshi (pounded)
1 tbspSake
2 tspSoy sauce
2 tbspMirin

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Steps

1

Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients.
2

Sprinkle the flour onto the buri through a tea strainer.
3

Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through.
4

Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed.