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Yellowtail Teriyaki

Chef.Morimoto's picture
Ingredients
  Yellowtail steaks/Salmon / tuna steaks 16 Ounce (4 Steaks Of 4 Ounce Or 115 Gram Each)
  Vegetable oil 3 Tablespoon
  Sliced sweet vinegared ginger 1 1⁄2 Ounce (1/3 Cup Or 45 Gram)
For marinade
  Soy sauce 4 Tablespoon
  Mirin 4 Tablespoon
  Sake 2 Tablespoon
  Sugar 1 Tablespoon
Directions

1. Combine MARINADE ingredients. Stir until sugar dissolves. Pour marinade over fish, refrigerate, and marinate for 30 to 60 minutes. Turn fish once.
2. Drain fish and reserve marinade. Heat oil in skillet over medium heat. Add fish and cook until delicately browned (about 2 minutes). Turn once, cover, and reduce heat to low and cook until done (about 4-5 minutes). Remove fish.
3. In a clean pan, bring marinade to a boil over a high heat. Add fish and coat well, then remove from pan.
4. Side cooked first is served face up. Garnish with sweet vinegared ginger, and spoon 1 tsp marinade over each fish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Browned
Dish: 
Dry Curry
Ingredient: 
Tuna
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.075
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 294 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 1212 mg50.5%

Total Carbohydrates 14 g4.6%

Dietary Fiber 0.12 g0.48%

Sugars 8 g

Protein 27 g54%

Vitamin A Vitamin C

Calcium 0.3% Iron 1.7%

*Based on a 2000 Calorie diet

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Yellowtail Teriyaki Recipe