Grilled yellowtail with teriyaki sauce is very popular in Japan. Teriyaki sauce is really good combination with yellowtail. To make it savory, it's important to pan-fry the skin of yellowtail well. Also, I have some points in this recipe to make soft yellowtail with teriyaki sauce.
Prepare all the ingredients.
Wash the yellowtails with running water quickly to get rid of dirt and smell.
Wipe off the water from the surfaces with paper towels.
Sprinkle both side of the yellowtails with sea salt.
Add a pinch of salt (not included in recipe) to the skin. Leave it for 30 minutes in a fridge. For the skin, it's not necessary to add the powder because powder is easy to be burned.
Mix all the seasoning to make a teriyaki sauce.
Cut the edge of the shishito sweet pepper stem.
Make a tiny cut in shishito sweet pepper lengthwise to avoid bursting during frying.
Wipe off the water from the surface of it with paper towels.
Use a brush, and coat the yellowtails except the skin of it with rice flour, and get rid of the excess powder. Coating them with powder helps the yellowtails to be well entangled in the sauce, and keep it soft. However, for the skin, it's not necessary to add the powder because in this recipe, you can pan-fry the skin well.
Put some oil to a pan, and pan fry the shishito sweet pepper until turned brown. Then remove it.
Fry the skins of the yellowtails on medium heat for about 5 Minutes until crispy. It's easy to fry if you lean them against the side of the frying pan. Press the part of skin at the beginning because it shrinks.
Wipe off the excess oil from the frying pan.
Add a little of oil, and fry the presentation side on medium heat for 2 minutes. Change the side of yellowtail to be golden brown evenly. The appearance will be good.
Turn off the heat. Then turn them over, and cook for 1 minutes with the remaining heat. After frying, you can cook them with the sauce, so it's not necessary to cook completely.
Remove the yellowtails to a plate. To cook down the sauce, remove it. By doing so, the yellowtail will be not tough.
Wipe off the oil on the frying pan, and pour the seasonings. Heat it up.
When the sauce is thick, return the yellowtails. By making a sauce thick, it will be savory and delicious.
Pour the sauce on the yellowtails with a spoon, and cook them for 2 minutes. Don't turn them over to avoid falling apart.
Serve yellowtails on plates, and drizzle the sauce on it. Add 2 shishito sweet pepper each plate.
Ingredients
Directions
Prepare all the ingredients.
Wash the yellowtails with running water quickly to get rid of dirt and smell.
Wipe off the water from the surfaces with paper towels.
Sprinkle both side of the yellowtails with sea salt.
Add a pinch of salt (not included in recipe) to the skin. Leave it for 30 minutes in a fridge. For the skin, it's not necessary to add the powder because powder is easy to be burned.
Mix all the seasoning to make a teriyaki sauce.
Cut the edge of the shishito sweet pepper stem.
Make a tiny cut in shishito sweet pepper lengthwise to avoid bursting during frying.
Wipe off the water from the surface of it with paper towels.
Use a brush, and coat the yellowtails except the skin of it with rice flour, and get rid of the excess powder. Coating them with powder helps the yellowtails to be well entangled in the sauce, and keep it soft. However, for the skin, it's not necessary to add the powder because in this recipe, you can pan-fry the skin well.
Put some oil to a pan, and pan fry the shishito sweet pepper until turned brown. Then remove it.
Fry the skins of the yellowtails on medium heat for about 5 Minutes until crispy. It's easy to fry if you lean them against the side of the frying pan. Press the part of skin at the beginning because it shrinks.
Wipe off the excess oil from the frying pan.
Add a little of oil, and fry the presentation side on medium heat for 2 minutes. Change the side of yellowtail to be golden brown evenly. The appearance will be good.
Turn off the heat. Then turn them over, and cook for 1 minutes with the remaining heat. After frying, you can cook them with the sauce, so it's not necessary to cook completely.
Remove the yellowtails to a plate. To cook down the sauce, remove it. By doing so, the yellowtail will be not tough.
Wipe off the oil on the frying pan, and pour the seasonings. Heat it up.
When the sauce is thick, return the yellowtails. By making a sauce thick, it will be savory and delicious.
Pour the sauce on the yellowtails with a spoon, and cook them for 2 minutes. Don't turn them over to avoid falling apart.
Serve yellowtails on plates, and drizzle the sauce on it. Add 2 shishito sweet pepper each plate.
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