Japanese style Teriyaki is a bit different from the US. Instead of marinading the fish AFTER its been cooked, the Japanese style is marinading the fish BEFORE cooking it. This way, the fish will have a golden brown finish and will have the taste of the marinade soaked into the fish. Yellow-tail tastes great after it's been marinaded with Yamasa Soy sauce than cooked. A nice harmonious pepper to go with the fish is the shishito.
|4 pc. yellowtail|
|5 Tbsp. Yamasa Soy Sauce|
|5 Tbsp. sake|
|5 Tbsp. Mirin (Japanese sweet wine)|
|1 Tbsp. vegetable oil|
- Marinate the yellowtail with Yamasa Soy Sauce, sake and Mirin for 10 minutes.
- In large skillet, heat the vegetable oil at high heat and add the yellow tail.
- Cook for 1 minutes or until the bottom side is browned.
- Flip the fish over and cook for another minute.
- Reduce heat to medium low and cook for 7-8 minutes.
- Pour marinade sauce over the yellowtail and baste for 1 minute.
- Transfer to medium platter and serve.
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.