Buri teriyaki

 

The full recipe is here. Below is my summary for a standard 2 pieces of buri.

Step 1: sprinkle some salt and pepper on both sides. Rest for 10 minutes. According to the recipe, sprinkling on salt will cause the proteolytic enzyme to kick in and the protein will change to glutamic acid or a delicious amino acid – the umami flavor.

Step 2: Dry the fish on paper towel, then tap both sides on flour. 

Step 3: Pan fry (using butter or oil) both sides in 3-5 minutes till they're golden brown, then swipe out the oil and add a mixture of soy sauce (2 tbsp), mirin (2 tbsp), sake (2 tbsp), and sugar (1 tbsp), or so-called teriyaki sauce. Wait till the sauce has been absorbed in the fish and gets syrupy, turn off the heat.

Garnish (can be done between Step 2 and 3): Heat a large frying pan and dry roast the negi and shishito peppers (without applying any oil). When they achieve a nice char, transfer to the plate, next to the ready buri.