Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack – a delicious recipe with Amberjack, Soy sauce koji, Soy sauce, sugar, Sake, Mirin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spread 1 tablespoon of soy sauce malt on the amberjack fillets using a spoon, etc.
2
You don't need to leave them to rest.
3
For bento lunch box or osechi, cut each fillet into 3~4 pieces.
4
Put a little vegetable oil into a frying pan, pan-fry the amberjack on both sides over medium heat until golden brown.
5
Be careful not to burn them.
6
Bring the sake to a boil to evaporate the alcohol off in advance.
7
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.
8
When the sauce thickens, they're done.
9
When placing them in bento lunch boxes or osechi, let them cool in the sauce.
10
They are delicious if you add chopped ginger on top to taste.
37
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 fillets Amberjack (buri) fillets, 2 tbsp Soy sauce koji, 2 tbsp Soy sauce, 2 tbsp Cane sugar (or caster sugar), and more.
Yes, Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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