Buri is a yellowtail, and as you know "Teriyaki" is a Japanese favorite, sweet and savory sauce.
Since buri is so rich with its fat and soft delicate texture,
we don't want to overdo it.
Our goal here is to soak it in a teriyaki sauce for a bit and broil it
just until it is thoroughly cooked.
1. Make a teriyaki sauce for them to sit in.
Mix one big spoon of soy sauce, 1/2 big spoon of mirin and 1/2 big spoon of cooking sake.
Let the fillet of buri sit in this yummy sweet pool for a 20 min.
Remember! half the way through, flip them over.
While it is marinating, we are going to prepare this special aluminum foil :)
As I said earlier, buri has so much oil, for that while it's cooking, excess oil will come out, and we do not want them to swim in their own fat...
In order to catch this excess oil, this special foil comes in handy.
First, cut the foil to a size of baking sheet, and then
crumple the foil into a ball and flatten it apart again carefully
(try not to rip the foil!)
2. Pat buri with paper towel and gently wipe the dripping sauce.
3. Place them on the foil-baking sheet that we prepared, and put it in the broil
( I used a "low setting" to avoid it to be burnt).
After 8-9min or so, take them out the broil and brush the teriyaki marinade sauce.
Then put them back in the broil and dry the surface of the fish.
Repeat this process twice or so until the buri shines and caramel golden on top!
Enjoy! with lots of veggies and bowl of rice, this can be a great breakfast, lunch and dinner!
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