Yellowtail teriyaki
Use soy sauce and mirin in a 1:1 ratio. The trick to giving it an Italian twist is to add balsamic vinegar
How to make it
1
Season both sides of the yellowtail with salt and pepper
2
Heat a frying pan over medium heat, add olive oil, and cook the yellowtail. Once browned, flip it over
3
Discard the oil that has rendered from the yellowtail, then add mirin and soy sauce. Once it thickens, add balsamic vinegar, bring to a boil, then turn off the heat and place only the yellowtail on a plate
4
Turn the heat back on the frying pan, add 8g of butter to the yellowtail sauce to enhance the flavor, then pour it over the yellowtail
5
Place the taro and ingredients A in a frying pan and fry over high heat until both sides are browned and crispy. Sprinkle with parsley and turn off the heat
6
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