17/02/2021 18:08

Recipe of Super Quick Homemade Thick and Fluffy! Teriyaki with Amberjack

by Johanna Padilla

Thick and Fluffy! Teriyaki with Amberjack
Thick and Fluffy! Teriyaki with Amberjack

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, thick and fluffy! teriyaki with amberjack. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Thick and Fluffy! In order to avoid burning, I add the sauce later. It also keeps the amount of ingredients for the sauce to a minimum. Coating the fish in katakuriko makes the fish fluffy.

Thick and Fluffy! Teriyaki with Amberjack is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Thick and Fluffy! Teriyaki with Amberjack is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook thick and fluffy! teriyaki with amberjack using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thick and Fluffy! Teriyaki with Amberjack:
  1. Take 2 fillets Amberjack (buri)
  2. Make ready 1 Salt
  3. Get 1 Katakuriko
  4. Get 1 Vegetable oil
  5. Make ready For the sauce (Recipe ID: 1415913):
  6. Take 1 tbsp ○Sugar
  7. Take 1 tbsp ○Soy sauce
  8. Take 1 tbsp ○Mirin
  9. Prepare 1 tbsp ○Sake

Put the fish pieces in a plastic bag, add the flour and shake. Pan fry the floured fish in oil. When it's browned, add all the ● ingredients, simmer until the sauce is glossy, and it's done. Traditionally it's on the thinner side, but still thick enough to glaze.

Instructions to make Thick and Fluffy! Teriyaki with Amberjack:
  1. Sprinkle plenty of salt onto both sides of the fish, and set aside for 10 minutes. Rinse and drain well.
  2. During that time, mix all ○ ingredients to make the sauce.
  3. Coat the fish with katakuriko (or put the fish in a plastic bag with the katakuriko and shake it).
  4. Heat vegetable oil in a frying pan and grill the fish. (Grill skin-side down first.)
  5. Once the edges become white, flip over the fish. (I recommend placing on the lid and steaming over low heat.)
  6. Once the fish has cooked, wipe the excess oil from the pan, and pour the sauce into the pan in one go. Continue cooking to coat the fish evenly in the sauce.
  7. Once the sauce becomes shiny and thickens, it's done.
  8. This is also great with flounder. "Simpler than Amberjack, Teriyaki with Flounder"

When it's browned, add all the ● ingredients, simmer until the sauce is glossy, and it's done. Traditionally it's on the thinner side, but still thick enough to glaze. Classic teriyaki sauce thickens naturally because the sugars caramelize. Amberjack Teriyaki with a Tart Umeboshi Seasoning I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste. Adjust the taste depending on the type of umeboshi you use.

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