Seasonal Pacific Saury in Teriyaki Sauce

1. 1

   The season is finally here!

2. 2

   I love sanma!

3. 3

   Remove the innards and bones and butterfly.

4. 4

   If you don't want to do this, buy prepared ones at the supermarket or fishmonger.

5. 5

   These are butterflied sammas.

6. 6

   Pat dry.

7. 7

   Cut the sanmas in half.

8. 8

   Coat with katakuriko.

9. 9

   Fry in a pan until crispy and golden.

10. 10

    Remove from pan after both sides have been cooked.

11. 11

    Wipe the pan with a paper towel.

12. 12

    Pour the seasonings and heat.

13. 13

    Bring to the boil and be careful not to burn yourself.

14. 14

    Return the sanma in the pan and reduce the sauce (water prevents reducing the sauce too quickly, but it's unnecessary if you're careful enough).

15. 15

    Flip over!

16. 16

    Transfer to a serving dish and garnish with spring onions, grated daikon radish or sansho pepper.

17. 17

    It is nice with plenty of sauce.

* Per serving · 4 servings · Values may vary.