Suburi ~ Amberjack with Sweet Vinegar Ankake Sauce ~

Suburi ~ Amberjack with Sweet Vinegar Ankake Sauce ~

I used buri (amberjack) instead of pork in a sweet and sour pork style dish! You can eat plenty of nutritious oily fish in this.


Amberjack (buri)
150 g
Kabocha squash
about 1/10
Salt and pepper
a pinch
Katakuriko, cake flour
1 tablespoon each
Vegetable oil
1 tablespoon
Soy sauce
3 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon
3 tablespoons


1. Cut the onion into wedges. Cut the kabocha squash into wedges, then slice. Microwave each one for 1 1/2 minutes.
2. Cut the amberjack into bite-sized pieces, and season with salt and pepper.
3. Combine katakuriko and cake flour in a plastic bag. Add the fish pieces and coat with the flours.
4. Heat oil in a frying pan, shake excess flour off the fish pieces and pan-fry until golden brown on both sides.
5. Add onion and kabocha squash and stir fry.
6. Add soy sauce, mirin, sugar, and 50 ml of water. Simmer until the sauce has reduced a bit. Add katakuriko dissolved in twice its amount of water for a slurry to thicken the sauce.
7. Add vinegar, and stir-fry quickly together.

Story Behind this Recipe

I had leftover amberjack sashimi... so I cooked it like sweet and sour pork!