Japanese BBQ recipe_ Grilled Yellowtail with Teriyaki Sauce.pdf

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Japanese BBQ recipe: Grilled Yellowtail with Teriyaki Sauce
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Recipe: Grilled Yellowtail with
Teriyaki Sauce
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Recipe: BBQ
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Grilled Yellowtail with
Teriyaki Sauce
Yellowtail is most often used
for a teriyaki dish. Other
ingredients are young.
yellowtail, Spanish mackerel,
squid and chicken.
Marinated kabu (small white
turnip) are so arranged to
look like chrysanthemum
flowers. They keep well and
make nice relishes for a New
Year's dish or for other
celebrations.
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Preparation Time: 20 minutes
Approximate Cooking Time: 15-20 minutes
Serves: 4
Ingredients
4 fillets yellowtail (3 ounces/90g each)
Teriyaki sauce
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons mirin
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Japanese BBQ recipe: Grilled Yellowtail with Teriyaki Sauce
Cooking Introduction
1 To make teriyaki sauce: Mix sugar, soy sauce, mirin in
saucepan and bring to a boil; then reduce heat and simmer
for 1 minute.
2 Heat grid, then remove from heat and brush with oil. This
will prevent fish from sticking to grid while being grilled.
3 First grill the side which is to be facing up when served
over high heat for 10 seconds; then reduce heat to medium
and con-tinue to grill (picture 1). Turn over and grill. Brush
with sauce and turn over to dry (picture 2). Brush with sauce
on the other side and turn over to dry. Repeat 3-4 times.
4 Place fish in a serving dish as shown in the photograph,
with the skin side facing away from the diner. Some kind of
relish is usually served with the fish. Here kikka-kabu
(marinated tur-nip) is added. The remaining sauce can be
poured over the fish, if desired.
Note: When grilling the yellowtail, iron skewers can also be
passed through the fillet to keep the shape.
Ingredients for Kikka.kabu (Marinated White Turnip)
8 small kabu (small white turnip)
salt
Marinade
1/2 cup (120ml) rice vinegar
2 tablespoons sugar
dried red pepper / lemon peel or yuzu citron
1 Pare kabu. Place kabu between 2 wooden chopsticks or
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Japanese BBQ recipe: Grilled Yellowtail with Teriyaki Sauce
pencil-size wooden sticks on a cutting board. Cut kabu
crosswise till knife touches the chopsticks (leaving bottom
part between the chopsticks uncut/picture 3). Make many
cuts crosswise and changing the position of the chopsticks,
make similar cuts lengthwise.
2 Soak kabu in salt water containing 1 tablespoon salt per
cup of water for 5-6 hours. Place a flat plate on top of the
kabu to keep them from floating up.
3 Dry kabu well and marinate overnight.
4 Drain marinated kabu and arrange them to look like
chrysanthe-mum flowers. Place small pieces of dried red
pepper or lemon peel or yuzu citron peel on top.
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Japanese BBQ recipe: Grilled Yellowtail with Teriyaki Sauce
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