Hamachi Teriyaki Recipe with Yuzu Kosho (Quick and Flavorful)

There’s something incredibly comforting about a beautifully cooked piece of fish, especially when it’s drizzled with a sweet and savory teriyaki sauce. Hamachi Teriyaki with Yuzu Kosho is one of those recipes that brings back memories of cozy family dinners, laughter, and the delightful aromas filling the kitchen. Plus, it’s easy enough to whip up in just 20 minutes, making it a perfect choice for a quick weeknight dinner or a special occasion.

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 drizzle” method that even beginner cooks can master.
• Giftable: This dish is impressive yet straightforward, making it perfect for potlucks or as a thoughtful meal for friends.
• Crowd-pleasing: Even those who think they don’t like fish will find themselves loving this flavorful dish!

Ingredients

• 2 pieces of hamachi (yellowtail) fillet: This fish is buttery and rich, perfect for teriyaki.
• 1/4 cup soy sauce: This adds that umami punch we all love.
• 1/4 cup mirin: A sweet rice wine that balances the flavors beautifully.
• 2 tablespoons sake: Adds depth and enhances the taste of the fish.
• 1 tablespoon sugar: To caramelize the sauce slightly.
• 1 tablespoon yuzu kosho: This brings a zesty, spicy kick to the dish.
• 2 tablespoons unsalted butter: For richness and a smooth finish.
• 1 tablespoon vegetable oil: For frying the fish.
• Chopped green onions: For that fresh, crunchy garnish.
• Sesame seeds: A lovely finishing touch for a bit of crunch.

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, sake, and sugar. Heat over medium heat until the sugar dissolves, then remove from heat and set aside.
2. Pat the hamachi fillets dry with paper towels to get that perfect sear.
3. In a large skillet, heat vegetable oil over medium-high heat. Add the hamachi fillets, skin-side down, and cook for about 3-4 minutes until the skin is crispy.
4. Carefully flip the fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the fillets with the sauce as they cook.
5. Once the hamachi is cooked through, remove it from the skillet and let it rest briefly.
6. In the same skillet, add unsalted butter and yuzu kosho. Stir until the butter is melted and the mixture is well combined.
7. Plate the hamachi fillets and drizzle the yuzu kosho butter sauce over the top.
8. Garnish with chopped green onions and sesame seeds before serving.

Substitutions & Additions

If you’re looking to switch things up, here are some great ideas:

• Swap hamachi for salmon or any firm white fish.
• Try using lime juice instead of yuzu kosho for a different citrus flavor.
• Add some sautéed vegetables, like bell peppers or bok choy, to the pan for a complete meal.

Tips for Success

• Don’t skip the drying step for the fish; it helps achieve that crispy skin!
• Be careful not to overcook the fish. Hamachi is best enjoyed when it’s moist and flaky.
• You can prepare the teriyaki sauce ahead of time and store it in the fridge for up to a week.

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

If you have leftovers (if you’re lucky!), store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to maintain the texture of the fish.

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 this dish? It pairs wonderfully with steamed rice or a fresh salad. You might also enjoy it with a side of Japanese apple salad.

Is yuzu kosho easy to find? You can often find yuzu kosho in Asian grocery stores or online.

Can I make this dish ahead of time? While it’s best fresh, you can prepare the sauce and fish separately and combine them right before serving.

For more delicious recipes, check out easy hot chocolate fudge or pork spring rolls for treats you will love!

If you’re looking for more inspiration, don’t forget to follow us on Pinterest for wonderful ideas and tasty recipes!

Hamachi Teriyaki with Yuzu Kosho

There's something incredibly comforting about a beautifully cooked piece of fish, especially when it's drizzled with a sweet and savory teriyaki sauce. Hamachi Teriyaki with Yuzu Kosho is one of those recipes that brings back memories of cozy family dinners, laughter, and the delightful aromas filling the kitchen. Plus, it's easy enough to whip up in just 20 minutes, making it a perfect choice for a quick weeknight dinner or a special occasion.

Print Recipe Pin Recipe

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 fillet
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp yuzu kosho
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil

For Garnishing

• Chopped green onions
• Sesame seeds

Equipment

• Small Saucepan
• Large Skillet

Method

 

1. Step 1: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Heat over medium heat until the sugar dissolves, then remove from heat and set aside.
2. Step 2: Pat the hamachi fillets dry with paper towels to get that perfect sear.
3. Step 3: In a large skillet, heat vegetable oil over medium-high heat. Add the hamachi fillets, skin-side down, and cook for about 3-4 minutes until the skin is crispy.
4. Step 4: Carefully flip the fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the fillets with the sauce as they cook.
5. Step 5: Once the hamachi is cooked through, remove it from the skillet and let it rest briefly.
6. Step 6: In the same skillet, add unsalted butter and yuzu kosho. Stir until the butter is melted and the mixture is well combined.
7. Step 7: Plate the hamachi fillets and drizzle the yuzu kosho butter sauce over the top.
8. Step 8: Garnish with chopped green onions and sesame seeds before serving.

Notes

If you have leftovers (if you're lucky!), store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to maintain the texture of the fish.