Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, soy sauce koji teriyaki glaze for pan-fried amberjack. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have soy sauce koji teriyaki glaze for pan-fried amberjack using 7 ingredients and 4 steps. Here is how you can achieve that.
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The ingredients needed to make Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack:
- Take 4 fillets Amberjack (buri) fillets
- Make ready 2 tbsp Soy sauce koji
- Make ready Seasoning
- Get 2 tbsp Soy sauce
- Get 2 tbsp Cane sugar (or caster sugar)
- Take 4 tbsp Sake
- Get 6 tbsp Mirin
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Steps to make Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack:
- Spread 1 tablespoon of soy sauce malt on the amberjack fillets using a spoon, etc. You don't need to leave them to rest. For bento lunch box or osechi, cut each fillet into 3~4 pieces.
- Put a little vegetable oil into a frying pan, pan-fry the amberjack on both sides over medium heat until golden brown. Be careful not to burn them.
- Bring the sake to a boil to evaporate the alcohol off in advance. Add the sake and other seasoning ingredients into the frying pan, simmer over medium-low heat to thicken the sauce while shaking the pan so that it won't burn. When the sauce thickens, they're done.
- When placing them in bento lunch boxes or osechi, let them cool in the sauce. They are delicious if you add chopped ginger on top to taste.
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