Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam

Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam

This is a recipe combination of a slightly sweet teriyaki (usually used to cook eel) and smashed nagaimo yam. It's really delicious!

Ingredients: For 1 slice

1 slice
●soy sauce
2 teaspoons
2 teaspoons
2 teaspoons
●Balsamic vinegar
2 teaspoons
1 teaspoon
Nagaimo, Yamatoimo (Yam potato)
Cake flour (to dust the fish)
as needed


1. Sprinkle salt on the amberjack (this is to firm up the fish rather than for seasoning.)
2. Finely mince the yam potato with a knife until it's viscous. Mix all the ● ingredients in advance.
3. Heat a frying pan with oil (not listed). Stir-fry the amberjack dusted with cake flour and brown both sides over medium heat.
4. Wipe the excess fat (this fat is good for your body, so you don't need to worry too much about wiping all the excess fat if you're not on a diet) and add the ● ingredients.
5. Cook off the alcohol and thicken the sauce. (Add water if it thickens too soon)
6. Transfer to serving plates with the smashed potato, then it's ready.
7. About the quantity of the ingredients: 2 teaspoons = a little less than 1 tablespoon. Adjust the quantity of the ingredients depending on the size of the amberjack.

Story Behind this Recipe

I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it.