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Hamachi Teriyaki Recipe with Yuzu Kosho (Quick and Flavorful)

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.
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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 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.