This my family’s traditional style. In the winter time, buri (grown up yellowtail) tastes especially good because the fish more fat content. If you cannot find fresh sansho pepper berries (mountain peppers), you can omit them and just grate the black pepper in the sauce at the end.
Buri No Sansho Teriyaki
Ingredients (2 servings)
4 tbsps soy sauce
2 tbsps mirin
2 tbsps sake
2 large pieces buri (yellowtail) filet.
2 tbsps. fresh sansho berries (mountain pepper)
Procedure
Combine the soy sauce, mirin, and sake in a shallow glass baking dish and marinate the fish filets for 1 hour. Remove the fish filets from the dish. Reserve the marinade.
Grill the fish both sides until done over medium-heat. (Stove-top grill is fine.)
Meanwhile, in a milk pan, heat the reserved marinade over medium-heat and reduce to half. Add the sansho pepper berries and cook for another 2 minutes.
Plate the fish and pour the sauce.
(I served the fish with the stir-fried asparagus and mushrooms.)
Ingredients (2 servings)
4 tbsps soy sauce
2 tbsps mirin
2 tbsps sake
2 large pieces buri (yellowtail) filet.
2 tbsps. fresh sansho berries (mountain pepper)
Procedure
Combine the soy sauce, mirin, and sake in a shallow glass baking dish and marinate the fish filets for 1 hour. Remove the fish filets from the dish. Reserve the marinade.
Grill the fish both sides until done over medium-heat. (Stove-top grill is fine.)
Meanwhile, in a milk pan, heat the reserved marinade over medium-heat and reduce to half. Add the sansho pepper berries and cook for another 2 minutes.
Plate the fish and pour the sauce.
(I served the fish with the stir-fried asparagus and mushrooms.)
