Hamachi Teriyaki with Yuzu Kosho Recipe (Quick and Easy!)

There’s something magical about a dish that transports you to a cozy Japanese izakaya, isn’t there? The aroma of teriyaki sauce wafting through the kitchen can bring back memories of delightful meals shared with friends and family. Today, I’m so excited to share my recipe for Hamachi Teriyaki with Yuzu Kosho. This dish is not only easy to make but also incredibly satisfying, and you can whip it up in just 20 minutes!

Why You’ll Love Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

• Fast: You can have the main components prepped and in the pan in about 20 minutes.
• Easy: It’s a simple “cook and serve” method that even beginner cooks can master.
• Giftable: This is a sturdy dish that travels well, perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like fish usually fall in love with this flavorful version!

Ingredients

• 2 pieces of hamachi (yellowtail): A rich and buttery fish that pairs beautifully with the teriyaki sauce.
• 1/4 cup soy sauce: A staple in Asian cooking, adding depth and umami.
• 1/4 cup mirin: This sweet rice wine gives a wonderful sweetness to the dish.
• 2 tablespoons sugar: To enhance the sweetness of the sauce.
• 1 tablespoon yuzu kosho: A zesty, spicy paste that adds a unique flavor.
• 2 tablespoons unsalted butter: For a rich finish that brings everything together.
• Green onions, chopped (for garnish): A fresh touch that brightens the dish.
• Sesame seeds (for garnish): Adds a nutty crunch and visual appeal.

How to Make Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

1. In a small saucepan, combine soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Remove from heat and set aside.
2. In a separate bowl, mix yuzu kosho with butter until well combined.
3. Preheat a non-stick skillet over medium-high heat.
4. Place the hamachi fillets in the skillet, skin-side down. Cook for 3-4 minutes until the skin is crispy.
5. Flip the fillets and pour the teriyaki sauce over them. Cook for another 3-4 minutes, basting the fish with the sauce until cooked through.
6. Remove the hamachi from the skillet and let it rest for a minute.
7. Spread the yuzu kosho butter on top of the hamachi.
8. Garnish with chopped green onions and sesame seeds before serving.

Substitutions & Additions

• If you can’t find hamachi, feel free to substitute it with another fatty fish like salmon or mackerel.
• For a vegetarian option, you can use grilled tofu instead of fish.
• Add some sautéed vegetables like bell peppers or bok choy for extra color and nutrition.

Tips for Success

• Make sure your skillet is hot before adding the hamachi to achieve that perfect crispy skin.
• Don’t skip the resting time after cooking; it helps the juices redistribute in the fish.
• You can prepare the teriyaki sauce in advance and store it in the fridge for a quick meal later.

How to Store Hamachi Teriyaki with Yuzu Kosho ぶりの照り焼き（柚子胡椒バター風味） 20minutes mins

To store leftovers, place the hamachi and any sauce in an airtight container in the fridge. It should be good for about 2-3 days. When you’re ready to enjoy it again, simply reheat it gently in a skillet over low heat to preserve its texture.

FAQs

• Can I use frozen hamachi? Yes, just make sure to thaw it completely and pat it dry before cooking.
• What can I serve with hamachi teriyaki? It’s fantastic with steamed rice, a side salad, or some pickled vegetables.
• Is yuzu kosho spicy? It has a kick but is balanced by the buttery flavor. Adjust to your taste!

And there you have it! A quick, delicious, and beautifully presented meal that’s bound to impress. For more delicious recipes, check out the delightful Japanese apple salad recipe or the easy hot chocolate fudge recipe for treats you will love!

If you enjoyed this Hamachi Teriyaki with Yuzu Kosho recipe, don’t forget to follow us on Pinterest for more inspiration and culinary adventures!

Hamachi Teriyaki with Yuzu Kosho

A quick and easy dish that transports you to a cozy Japanese izakaya with the rich flavors of teriyaki sauce and buttery hamachi, perfect for satisfying meals in just 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Hamachi Teriyaki

• 2 pieces hamachi rich and buttery fish
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 tbsp yuzu kosho zesty, spicy paste
• 2 tbsp unsalted butter

For Garnish

• green onions chopped
• sesame seeds

Equipment

• Small Saucepan
• Non-Stick Skillet
• Bowl

Method

 

1. Step 1: In a small saucepan, combine soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Remove from heat and set aside.
2. Step 2: In a separate bowl, mix yuzu kosho with butter until well combined.
3. Step 3: Preheat a non-stick skillet over medium-high heat.
4. Step 4: Place the hamachi fillets in the skillet, skin-side down. Cook for 3-4 minutes until the skin is crispy.
5. Step 5: Flip the fillets and pour the teriyaki sauce over them. Cook for another 3-4 minutes, basting the fish with the sauce until cooked through.
6. Step 6: Remove the hamachi from the skillet and let it rest for a minute.
7. Step 7: Spread the yuzu kosho butter on top of the hamachi.
8. Step 8: Garnish with chopped green onions and sesame seeds before serving.

Notes

To store leftovers, place the hamachi and any sauce in an airtight container in the fridge. It should be good for about 2-3 days. Reheat gently in a skillet over low heat to preserve texture.