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Marinated Yellowtail

Marinated Yellowtail
Ingredients 2 servings
    • 2 Yellowtail fillets (180g)
    • 1/5 Carrot (30g)
    • 1/4 Onion (30g)
    • 1/4 Japanese green onion (30g)
    • small amount of Ginger (10g)
    • Flour as needed
    • 1 tsp Vegetable oil
    • ☆6.5 tbs Mentsuyu -Japanese Noodle Soup Base- (double strength)
    • ☆6.5 tbs Water
    • ☆4 tbs Vinegar

*Marinate for minimum 15-30 minutes, preferably overnight in the fridge.

*Other vegetables and fish can be substituted.

*1 tbs=15ml / 1 tsp=5ml

*The temperature setting of the induction cooker is for reference only.

In Japan, buri is a "success fish" that brings good luck.
By marinating it with vegetables, you can enjoy a refreshing and tasty taste by using fillets to marinate in nanbanzuke. The vegetables to be pickled together can be substituted, so try using your favorite.

How to make it

  • Cut carrot and ginger into 3cm thin strips, onion into thin slices, Japanese green onion diagonally into 3cm lengths, yellowtail fillets into harf.

  • Mix all ☆ seasonings. Put it into a pan and heat to high (1300W 190-200℃). Bring to a boil and cool immediately.

  • Add vegetable oil to a frying pan and fry the vegetables over low heat (600W 150-170℃). Remove the vegetables and dip them into the mix (2).

  • Lightly coat yellowtail with flour. Cook over medium heat (1000W 170-180℃) in the same frying pan as the vegetables. When they are cooked, dip them into the mix (2) for 15 to 30 minutes.

  • Place them in a bowl and it's ready to serve.

Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)

Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)

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