Recipe of Quick Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Steps to Make Ultimate Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack using 7 ingredients and 4 steps. Here is how you cook it.
I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.
This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.
First, spread the soy sauce malt on the amberjack fillets.
They will have a rich flavor even if you don't leave them to rest.
Be careful not to burn them. Recipe by Momora
Ingredients and spices that need to be Make ready to make Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack:
- 4 fillets Amberjack (buri) fillets
- 2 tbsp Soy sauce koji
- Seasoning
- 2 tbsp Soy sauce
- 2 tbsp Cane sugar (or caster sugar)
- 4 tbsp Sake
- 6 tbsp Mirin
Instructions 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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