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Step-by-Step Guide to Make Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack Award-winning

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We hope you got insight from reading it, now let’s go back to soy sauce koji teriyaki glaze for pan-fried amberjack recipe. You can have soy sauce koji teriyaki glaze for pan-fried amberjack using 7 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack:

  1. Provide of Amberjack (buri) fillets.
  2. Use of Soy sauce koji.
  3. Prepare of Seasoning.
  4. Take of Soy sauce.
  5. Take of Cane sugar (or caster sugar).
  6. Provide of Sake.
  7. Provide of Mirin.

Instructions to make Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack:

  1. 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..
  2. 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..
  3. 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..
  4. 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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