Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients.
Sprinkle the flour onto the buri through a tea strainer.
Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through.
Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed.
Story Behind this Recipe
I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste.
Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy.