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

There’s something undeniably special about a warm, savory dish that fills your kitchen with delightful aromas. Hamachi Teriyaki with Yuzu Kosho is one of those recipes that feels like a warm hug on a plate. It’s quick, easy, and absolutely unforgettable, making it perfect for a weeknight dinner or a special occasion. Trust me, you will want to keep this recipe close!

Why You’ll Love Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

• Fast: You can have the main components prepped and on the table in about 20 minutes.
• Easy: It’s a simple “brown and bake” method that even beginner cooks can master.
• Giftable: This dish travels well, making it perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like fish usually fall in love with this sweet and savory version!

Ingredients

• 2 pieces of hamachi (yellowtail) fillets: Fresh and flaky, this fish is a star in Japanese cuisine.
• 1/4 cup soy sauce: Adds that classic umami flavor we all love.
• 1/4 cup mirin: A sweet rice wine that gives a lovely depth to the teriyaki sauce.
• 2 tablespoons sugar: Balances the savory elements for that perfect sweet-salty combo.
• 1 tablespoon yuzu kosho: This citrusy condiment adds a unique kick you won’t want to skip!
• 2 tablespoons unsalted butter: For richness and a luxurious finish.
• 1 tablespoon vegetable oil: Helps to achieve that crispy skin.
• Green onions, for garnish: A fresh and colorful touch.
• Sesame seeds, for garnish: Adds a lovely crunch and nutty flavor.

How to Make Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

1. In a small bowl, combine soy sauce, mirin, and sugar. Stir until the sugar is dissolved to create the teriyaki sauce.
2. Heat vegetable oil in a skillet over medium heat.
3. Add the hamachi fillets, skin side down, and cook for about 3-4 minutes until the skin is crispy.
4. Carefully flip the fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting with the sauce, until the fish is cooked through and the sauce thickens slightly.
5. Remove the skillet from heat and stir in the yuzu kosho and butter until well combined.
6. Plate the hamachi, drizzle with the teriyaki sauce, and garnish with green onions and sesame seeds before serving.

Substitutions & Additions

If you can’t find hamachi, feel free to swap it out with another firm fish like salmon or tuna. For a vegetarian twist, consider using tofu or portobello mushrooms. Additionally, if you want to amp up the flavor, add a splash of sake or a sprinkle of chili flakes for some heat!

Tips for Success

• Don’t rush the cooking process; let the skin get crispy for the best texture.
• Make sure to baste the fish with the teriyaki sauce while it cooks for maximum flavor.
• If you have any leftovers, try flaking the fish into a salad or on top of rice for a delightful next-day meal.

How to Store Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a skillet over low heat to avoid drying out the fish.

FAQs

• Can I use frozen hamachi? Yes! Just make sure to thaw it completely and pat it dry before cooking.
• What can I serve with this dish? It pairs wonderfully with steamed rice and a light salad. For a full meal, try it alongside Japanese apple salad.
• Is yuzu kosho spicy? It has a mild heat, but you can adjust the amount based on your spice preference.

So there you have it! A delightful and quick recipe that’s sure to become a staple in your home. For more delicious recipes, check out easy fruitcake recipes or heartwarming Japanese rice dishes for treats you will love!

Don’t forget to follow us on Pinterest for more inspiration and tasty ideas!

Hamachi Teriyaki with Yuzu Kosho

Hamachi Teriyaki with Yuzu Kosho is a warm, savory dish that is quick, easy, and unforgettable, perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Hamachi Teriyaki

• 2 pieces hamachi fillets fresh and flaky
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 tbsp yuzu kosho
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil

For garnish

• green onions
• sesame seeds

Equipment

• Skillet

Method

 

1. Step 1: In a small bowl, combine soy sauce, mirin, and sugar. Stir until the sugar is dissolved to create the teriyaki sauce.
2. Step 2: Heat vegetable oil in a skillet over medium heat.
3. Step 3: Add the hamachi fillets, skin side down, and cook for about 3-4 minutes until the skin is crispy.
4. Step 4: Carefully flip the fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting with the sauce, until the fish is cooked through and the sauce thickens slightly.
5. Step 5: Remove the skillet from heat and stir in the yuzu kosho and butter until well combined.
6. Step 6: Plate the hamachi, drizzle with the teriyaki sauce, and garnish with green onions and sesame seeds before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days.