Product Used

Regular Soy Sauce

Alternative Use

Organic Tamari

Teriyaki Yellowtail
(4 Servings)

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.

Servings: 4

Preparation: 10min

Cooking: 10min


4 pc. yellowtail
5 Tbsp. Yamasa Soy Sauce
5 Tbsp. sake
5 Tbsp. Mirin (Japanese sweet wine)
1 Tbsp. vegetable oil


  1. Marinate the yellowtail with Yamasa Soy Sauce, sake and Mirin for 10 minutes.
  2. In large skillet, heat the vegetable oil at high heat and add the yellow tail.
  3. Cook for 1 minutes or until the bottom side is browned.
  4. Flip the fish over and cook for another minute.
  5. Reduce heat to medium low and cook for 7-8 minutes.
  6. Pour marinade sauce over the yellowtail and baste for 1 minute.
  7. Transfer to medium platter and serve.


We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.