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

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.