Teriyaki Yellowtail (Buri or Hamachi)
Ingredients (serves 3):
- 3 filets yellowtail (approx. 3 oz. each)
- 3 Tbsp. soy sauce
- 3 Tbsp. sake (Japanese rice wine)
- 3 Tbsp. mirin (Japanese sweet rice wine)
- 1 Tbsp. sugar
- Shishitou (Japanese mild green pepper)
- Grated daikon radish
- Shiso leaves (Perilla, herb)
*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
Place yellowtail filets in a plastic bag and pour soy sauce, mirin and sake in the bag.
Tightly close the bag, mix and distribute the sauce with fingers over the bag. Marinate for at least 15 minutes, or overnight in the refrigerator.
Pour the marinade from the bag into a pan and add sugar. Let simmer over low heat and skim the solids from surface. Simmer until sauce reduces down to half.
Preheat the Gourmet Roaster for 5 minutes. Wipe off excess liquid from yellowtail and roast for 6 minutes or until surface is lightly browned.
Place shishitou in an open space of the roaster. Spoon a small amount of reduced sauce over the surface of the fish, glazing it. Roast for another 3 minutes.
Place the yellowtail on a plate, drizzle with the remaining sauce and serve with shishitou, daikon and shiso garnish.