Hamachi (Yellowtail) Teriyaki with Yuzu Kosho

Prep Time: 5 mins

Cook Time: 15 mins


  • 2 fillet yellowtail (hamachi, buri)
  • 1/8 Tsp freshly ground black pepper
  • 1 Tbsp all-purpose flour (plain flour)
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola ,etc) (for cooking)
  • 1 clove garlic (silced)
  • 1 Tbsp unsalted butter

For the Seasonings

  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 2 Tbsp soy sauce
  • 2 tsp sugar
  • 1/4-1/2 tsp yuzu kosho ( japanese citrus chili paste) (optional)

For Garnish

  • 1 green onions/ scallions (finely chopped)


  1. Gather all the ingredients.
  2. Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
  3. In a large skillet, heat oil on medium-high and saute garlic until fragrant.
  4. In the skillet, place the fish with the skin side facing down (this side will be the top at the end). Cook until nicely browned.
  5. Flip over and cook the other side.
  6. When the fish is almost cooked, add the seasonings and butter.
  7. serve and garnish green onions on top.

To Store

  1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.