Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack

1. 1

   Spread 1 tablespoon of soy sauce malt on the amberjack fillets using a spoon, etc.

2. 2

   You don't need to leave them to rest.

3. 3

   For bento lunch box or osechi, cut each fillet into 3~4 pieces.

4. 4

   Put a little vegetable oil into a frying pan, pan-fry the amberjack on both sides over medium heat until golden brown.

5. 5

   Be careful not to burn them.

6. 6

   Bring the sake to a boil to evaporate the alcohol off in advance.

7. 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. 8

   When the sauce thickens, they're done.

9. 9

   When placing them in bento lunch boxes or osechi, let them cool in the sauce.

10. 10

    They are delicious if you add chopped ginger on top to taste.

* Per serving · 4 servings · Values may vary.