Yellowtail Teriyaki (Low Sodium)
Seasoning of equal parts soy sauce and mirin is sealed in with flour.
10min
320kcal
512mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Use paper towel to pat the yellowtail dry, then sprinkle the flour onto both sides. Cut the negi into 3 cm (1.2 in.) lengths, and cut some slits into the shishito peppers. Mix together (A).
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Heat the oil in a fry pan over medium heat, add in the yellowtail, negi and shishito peppers, and cook each to golden on both sides. Cover with a lid, turn the heat to low and allow to cook through.
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Use paper towel to wipe away excess oil in the fry pan, pour in (A), turn the heat to medium and cook while spooning on the cooking liquids taking care not to scorch the yellowtail.
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Serve onto plates, pour on remaining cooking liquids and garnish with the negi and shishito peppers.
Cooking Basics
Japanese long onion - cutting into chunks
Cut up from one end into about 3 cm (1.2 in.) lengths.
Teriyaki Sauce Museum
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