Simpler than Amberjack Teriyaki with Flounder

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

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

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 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 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 didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!!If the heat is too high the sauce will thicken too fast, so simmer throughout over medium-low heat and you won't mess up. For 2 servings. Recipe by nana recipe

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

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

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

I was not so keen on teriyaki yellow-tail, so I wanted to eat it in a delicious way.Coating the fish in flour seals in the umami and the moisture. That way, even if you cook the fish too much, it will turn out tender. The thick sauce is also delightful!The taste is rather sweet, for kids to enjoy, so adjust the sweetness to taste. For 4 servings. Recipe by yamita

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 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

I love buri teriyaki. This recipe makes a generous amount of sauce to eat over rice.I've added a generous amount of sauce to eat over rice.This is very well flavored. If you prefer it lighter, decrease the amount of ingredients. Recipe by Eiyoushino recipe

I had a craving for a spicy teriyaki sauce, so I used handy katsuo-no-tataki and seasoned with spicy teriyaki. I'm posting it here since it turned out so tasty.It's key to remove the excess oil with a paper towel. That way, it won't turn out too oily. This recipe makes plenty of sauce. If you have leftover sauce, it goes great as topping for deep-fried foods, okonomiyaki (Japanese pancakes), or yakisoba (stir-fried noodles), etc.Use the sauce recipe for when you run out of okonomiyaki sauce! For 2 servings. Recipe by Pabuchan

My mum used to made us teriyaki with sardines and I learned how to clean them. I can't find them here, so I tried with rainbow trout this time. Good with quinoa :)

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

This is an original recipe from Yamasa, the maker of this soy sauce. Recipe by Yamasashoyu

Amberjack teriyaki is a classic, but salmon teriyaki tastes great even when cold, so it's perfect for bento. Recipe by Yuuyuu0221

Buri (amberjack) teriyaki is standard, but salmon teriyaki is delicious too, so I gave it a refreshing twist by adding lemon juice.This yields a generous amount of lemon teriyaki sauce, but I recommend this amount since you can mix it with the salad, too. Adjust the amount of honey to taste. Sugar is OK, too. You can use soy milk or normal milk instead of yogurt. Recipe by Renbasu

My husband like squid, so I served it with a teriyaki glaze.If you stir fry the squid for too long, it will become tough, so once it's done take it out of the pan. Recipe by kojyu

This is Gordon Ramsay's teriyaki salmon recipe, with a few customizations. Most notably, I added orange juice to the sauce to give it a very slight citrusy tang. It's by no means in-your-face with orange flavour, but it's there lingering in the background and I found it very pleasant. I also added pepper flakes, for a little bit of heat. And sesame oil, for toastiness. And finally, I didn't bother marinating the skin-side of the fish because I peeled it off before serving. It may just be personal preference, but I don't find flabby fish skin very appetizing, even when glazed with an otherwise delicious teriyaki sauce.

I made this because I had some leftover chicken breast meat in the freezer.If you let the chicken cool properly before cutting, you'll get much nicer cuts!If you prefer a more western flavor, please check out this recipe for Basil Chicken. For a more Asian-inspired flavor, how about this Tandoori Chicken Recipe? Recipe by Kyokotan

yummy :p

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

This is a recipe that uses my recipe for Japanese-Style Dressing (for my daughter Mii).Don't overcook the salmon or it will dry out.If you're making the Japanese-style dressing just for this recipe, make the dressing at Step 5, without adding oil. Recipe by Team yokin

I use my homemade teriyaki sauce for this & my chicken

I wanted to make teriyaki chicken that stays tender and shiny.My family loved it so much, it's a staple dish in our household.These'll make great additions to lunch boxes.It is nice to serve this with mayonnaise.With this preparation the chicken will not harden and absorb the sauce very well.If you'd like a gentle flavoured sauce use 2 tablespoons of soy sauce. For strong sauce use 3 tablespoons.You can use chicken thighs instead of breasts. You don't need to score the meat in that case. Recipe by Atorie sara

A local specialty! Here's a recipe to make tuna steak.You can use any kind of tuna If you make this steak with fatty tuna or swordfish, the flavorful juices of the fish makes it so rich and tasty.Be careful not to overcook the tuna, as this will make it dry and tough. Recipe by Karun

For when you need a fast meal!If you dont have mirin you can substitute it with a mix of white wine and sugar.