Hamachi (Ekor Kuning) Teriyaki dengan Yuzu Kosho
Growing up, I had enjoyed eating Hamachi Teriyaki as it is one of my mom's signature dishes. Today I made it a bit spicy version with yuzu kosho.
Foto: Just One Cookbook
Bahan-bahan
- 2 fillets yellowtail (hamachi, buri)
- ⅛ tsp freshly ground black pepper
- 1 Tbsp all-purpose flour (plain flour)
- 1 Tbsp neutral oil ((for cooking))
- 1 clove garlic ((sliced))
- 1 Tbsp unsalted butter
- 2 Tbsp sake
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 2 tsp sugar
- ¼ –½ tsp yuzu kosho (Japanese citrus chili paste) ((optional))
- 1 g reen onion/scallion ((finely chopped))
Langkah-langkah
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Gather all the ingredients.
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Sprinkle ⅛ tsp freshly ground black pepper on both sides of 2 fillets yellowtail (hamachi, buri). Then, sprinkle the fillets with 1 Tbsp all-purpose flour (plain flour) and remove the excess.
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In a large skillet, heat 1 Tbsp neutral oil on medium high and sauté 1 clove garlic (sliced) until fragrant.
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In the skillet, place the fish with the skin side down (this side will be the presentation side). Cook until nicely browned.
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Flip over and cook the other side.
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When the fish is almost cooked, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, 2 tsp sugar, ¼–½ tsp yuzu kosho (Japanese citrus chili paste), and 1 Tbsp unsalted butter.
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Serve and garnish with 1 green onion/scallion (finely chopped) on top.
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You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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