Hamachi Teriyaki Recipe with Yuzu Kosho (Ready in 20 Minutes)

Nothing brings me back to my favorite sushi bar quite like the combination of savory teriyaki and the citrusy kick of yuzu kosho. This Hamachi Teriyaki dish is not only a feast for the eyes but also a quick and satisfying meal that you can whip up in no time. Whether you’re looking for a delightful dinner or an impressive dish to share with friends, this recipe is sure to become a staple in your kitchen.

Why You’ll Love Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

• Fast: You can have the main components prepped and cooking in about 20 minutes.
• Easy: It’s a simple “brown and bake” method that even beginner cooks can master.
• Giftable: This dish travels well, making it perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like fish usually fall in love with this flavorful version!

Ingredients

• 2 pieces of Hamachi (yellowtail) fillets – A rich and buttery fish that pairs perfectly with teriyaki.
• 2 tablespoons soy sauce – Adds a salty depth to the dish.
• 2 tablespoons mirin – This sweet rice wine balances the flavors beautifully.
• 1 tablespoon sake – Enhances the umami flavor and tenderizes the fish.
• 1 tablespoon sugar – Helps to create a lovely glaze.
• 1 teaspoon yuzu kosho – A zesty condiment that adds a unique citrus flavor.
• 1 tablespoon unsalted butter – Brings richness to the sauce.
• Green onions, chopped (for garnish) – Adds freshness and color.
• Sesame seeds (for garnish) – For a nice crunch and nuttiness.

How to Make Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

1. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Heat over medium heat until the sugar dissolves, then bring to a simmer. Remove from heat and set aside.
2. Heat a non-stick skillet over medium-high heat. Place the Hamachi fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy.
3. Flip the fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the fish with the sauce until it is cooked through and nicely glazed.
4. In a separate bowl, mix the unsalted butter with yuzu kosho until well combined.
5. Once the fish is cooked, remove it from the skillet and place it on serving plates. Top with a dollop of the yuzu kosho butter.
6. Garnish with chopped green onions and sesame seeds before serving.

Substitutions & Additions

If you can’t find Hamachi, feel free to swap it with salmon or any firm white fish. For a little extra heat, you can add more yuzu kosho or even a pinch of red pepper flakes. If you prefer a twist, try adding a splash of orange juice to the teriyaki sauce for a citrusy zing!

Tips for Success

• Don’t overcrowd the skillet! Give the fish enough space to cook properly and get that crispy skin.
• Make sure to baste the fish with the teriyaki sauce for maximum flavor.
• If you want to prep ahead, you can make the teriyaki sauce in advance and store it in the fridge.

How to Store Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place it in a skillet over low heat until warmed through, or in the microwave for a quick fix.

FAQs

• Can I use other types of fish? Absolutely! Any firm fish like salmon or trout works well.
• What if I can’t find yuzu kosho? You can substitute it with a mix of lime zest and a touch of chili paste for a similar flavor.
• Is this dish gluten-free? Yes, if you use gluten-free soy sauce, it can be made gluten-free.

Now that you have this tasty recipe for Hamachi Teriyaki with Yuzu Kosho, it’s time to bring some joy to your dinner table! For more delicious recipes, check out this comforting rice dish or these tasty pork spring rolls for treats you will love!

And if you’re looking for more inspiration, be sure to follow our Pinterest account for more delicious ideas!

Hamachi Teriyaki with Yuzu Kosho

This Hamachi Teriyaki dish is not only a feast for the eyes but also a quick and satisfying meal that you can whip up in no time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Hamachi Teriyaki

• 2 pieces Hamachi fillets yellowtail
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp yuzu kosho
• 1 tbsp unsalted butter

For Garnish

• Green onions chopped
• Sesame seeds for garnish

Equipment

• Small Saucepan
• Non-Stick Skillet

Method

 

1. Step 1: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Heat over medium heat until the sugar dissolves, then bring to a simmer. Remove from heat and set aside.
2. Step 2: Heat a non-stick skillet over medium-high heat. Place the Hamachi fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy.
3. Step 3: Flip the fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the fish with the sauce until it is cooked through and nicely glazed.
4. Step 4: In a separate bowl, mix the unsalted butter with yuzu kosho until well combined.
5. Step 5: Once the fish is cooked, remove it from the skillet and place it on serving plates. Top with a dollop of the yuzu kosho butter.
6. Step 6: Garnish with chopped green onions and sesame seeds before serving.

Notes

This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.