Vermicular | Yellowtail Teriyaki

Yellowtail Teriyaki

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
6 min

3 yellowtail fillets, skin-on
All-purpose flour, to coat
½” piece fresh ginger, unpeeled, sliced into 4 rounds
1 tablespoon vegetable oil

Teriyaki Sauce
3 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons sake

1” piece fresh ginger, peeled and julienned

1” piece white portion of Japanese leek, thinly sliced

  1. Lightly coat yellowtail with flour.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then place the fillets in the pan skin-side down. Use tongs to hold all 3 fillets skin-side down in place for about 1 minute or until seared. Turn down to medium heat and sear both sides of each fillet for about 1 minute each. Wipe off excess fat from the pan with a paper towel.

  3. Add in ginger and Teriyaki Sauce. Bring the sauce to a simmer and turn down to low heat. Reduce the sauce by half while coating the fillets with the sauce for about 3 minutes. Transfer fillets to a plate and drizzle with sauce. Garnish with ginger and leek and serve.

  • Sear the skin first, using tongs to hold all 3 fillets in place. Wipe off excess fat with a paper towel. The fat rendered from the skin contains unsavory odors. Removing this will also help make the fillets easier to coat with the sauce.

  • Coat the fillets with sauce while reducing to seep the flavors into the fillets.

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Musui–Kamado with the Vermicular Cookbook.

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