00:00Hi everyone, I'm Yuto and today on Statue I'm going to show you how to make a classic
00:04Japanese dish called Buri no Teriyaki, made with a dish called Yellowtail. Let's get started.
00:12First you're gonna need two thick pieces of Yellowtail, it's also sometimes known as
00:17Japanese Amberjack. Place them in a sealable bag and add one teaspoon of soy sauce
00:25and one teaspoon of mirin.
00:30Massage it until evenly coated. I didn't use this method for my other Teriyaki recipes but I'm using
00:36it here for Yellowtail because it has a relatively stronger fishy smell. This method relies on the
00:41osmotic pressure of the salty soy sauce to draw out both moisture and odor from the fish thoroughly.
00:48And then we'll leave that to lightly marinate in the fridge for about 15 minutes.
00:55While we wait, we can prepare the homemade Teriyaki sauce, grab a small bowl and add two tablespoons
01:01of soy sauce, two tablespoons of mirin, two tablespoons of sake and one teaspoon of sugar.
01:11Mix until the sugar has dissolved and then set it by the stove for later.
01:16After 15 minutes, take the Yellowtail out and pat it dry with kitchen paper to remove any excess moisture.
01:42Now we're gonna coat them with cornstarch. Not only does this improve the texture of the fish but it
01:48will also stick in the sauce and help it stick to the surface better.
02:06Now let's cook. Heat a pan on medium and add about half a tablespoon of cooking oil. Once it's hot,
02:13place the fillets in a pan and fry for about 2 minutes on each side.
02:19You might be surprised that Yellowtail is actually one of the most popular Teriyaki dishes in Japan,
02:25modern chicken or salmon. In Japanese, it's called Buri and it's a seasonal fish usually caught in the winter
02:32when it's extra fatty and delicious.
02:40This looks good so now we're going to increase the heat to high and add the Teriyaki sauce from earlier.
02:47Keep moving the fish around and flip it occasionally to prevent burning. Continuously moving it will
02:53also ensure it's fully coated in the sauce. Once the sauce becomes thick and glossy, take the pan off the
03:00heat.
03:02Finally, plate the dish and drizzle any leftover sauce from the pan on top.
03:07Just so you know, like most Japanese dishes, this one is meant to be enjoyed with plain rice,
03:11so be sure to serve it with rice.
03:14And I have a free mobile app now where you can easily follow the steps during the actual cooking.
03:20This is a great way to use as an in-kitchen companion after watching my YouTube videos.
03:25The download link is in the description.
03:28Thanks so much for watching. If you want to learn more about this recipe,
03:31check out the article and recipe on my website. The link is on the screen now.
03:36Hope to see you in the next one. Thanks again.
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