Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack

Name: Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillets Amberjack (buri) fillets; 2 tbsp Soy sauce koji; 2 tbsp Soy sauce; 2 tbsp Cane sugar (or caster sugar); 4 tbsp Sake; 6 tbsp Mirin

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

4 servings

4 filletsAmberjack (buri) fillets
2 tbspSoy sauce koji
Seasoning
2 tbspSoy sauce
2 tbspCane sugar (or caster sugar)
4 tbspSake
6 tbspMirin

Saved

Steps

1

Spread 1 tablespoon of soy sauce malt on the amberjack fillets using a spoon, etc. You don't need to leave them to rest. For bento lunch box or osechi, cut each fillet into 3~4 pieces.
2

Put a little vegetable oil into a frying pan, pan-fry the amberjack on both sides over medium heat until golden brown. Be careful not to burn them.
3

Bring the sake to a boil to evaporate the alcohol off in advance. Add the sake and other seasoning ingredients into the frying pan, simmer over medium-low heat to thicken the sauce while shaking the pan so that it won't burn. When the sauce thickens, they're done.
4

When placing them in bento lunch boxes or osechi, let them cool in the sauce. They are delicious if you add chopped ginger on top to taste.