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.
Ingredients
2 servings
Instructions
- Gather all the ingredients.
- Sprinkle ⅛ tsp freshly ground black pepper on both sides of 2 yellowtail fillets (hamachi, buri). Then, sprinkle the fillets with 1 Tbsp all-purpose flour (plain flour) and remove the excess.
- In a large skillet, heat 1 Tbsp neutral oil on medium high and saute 1 clove garlic (sliced) until fragrant.
- In the skillset, place the fish with the skin side down (this side will be the presentation side). Cook until nicely browned.
- Flip over and cook the other side.
- 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.
- Serve and garnish with 1 green onion/scallion (finely chopped) on top.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Nutrition per serving
Protein36g
Carbs8g
Fat12g
314kcal
36gProtein
8gCarbs
12gFat
💰 Cost Estimate
Total Ingredients
$733.00
$733.00
Per Serving
$367.00/serving
$367.00/serving
🏠 Savings
~$1466.00 vs buying!
~$1466.00 vs buying!
📋 Price Breakdown (75% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| yellowtail fillets | 2 | $440.00 |
| ⅛ tsp freshly ground black pepper | - | - |
| all-purpose flour | 1 tbsp | $1.00 |
| neutral oil | 1 tbsp | $4.00 |
| garlic | 1 clove | $198.00 |
| unsalted butter | 1 tbsp | $16.00 |
| sake | 2 tbsp | - |
| mirin | 2 tbsp | $42.00 |
| soy sauce | 2 tbsp | $30.00 |
| sugar | 2 tsp | $1.00 |
| –½ tsp yuzu kosho | 0.25 | - |
| green onion/scallion | 1 g | $1.00 |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...