Without Fail Making Recipe Amberjack Teriyaki with a Tart Umeboshi Seasoning Delicious

Fast recipe ultimate Amberjack Teriyaki with a Tart Umeboshi Seasoning easy, fast, practical.

10 ingredients, 4 steps, cooking Amberjack Teriyaki with a Tart Umeboshi Seasoning

How are you all, at this time you get present recipe Amberjack Teriyaki with a Tart Umeboshi Seasoning with 10 ingredients and 4 steps. Below this is how to cook, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 10 ingredients and 4 stages of easy cooking Amberjack Teriyaki with a Tart Umeboshi Seasoning.

Ingredients for Amberjack Teriyaki with a Tart Umeboshi Seasoning

1. It’s 2 : cuts Buri (Japanese amberjack).
2. You need 1 : Salt (for prepping).
3. Prepare 1 : Flour (for coating).
4. It’s 1 : Vegetable oil (to coat the frying pan).
5. You need 1 : Green onions (minced, for garnishing).
6. You need : Umeboshi flavor teriyaki sauce.
7. Prepare 2 : to 3 Umeboshi (pounded).
8. You need 1 tbsp : Sake.
9. You need 2 tsp : Soy sauce.
10. Prepare 2 tbsp : Mirin.

If all main ingredients Amberjack Teriyaki with a Tart Umeboshi Seasoning it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Step by Step Cooking Amberjack Teriyaki with a Tart Umeboshi Seasoning

1. Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients.
   
2. Sprinkle the flour onto the buri through a tea strainer.
   
3. Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through.
   
4. Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed.
   
5. Finish and Enjoy.

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