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

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.