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

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
Cook Time 10 minutes
Total Time 20 minutes
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.