Amberjack Teriyaki with a Tart Umeboshi Seasoning

Amberjack Teriyaki with a Tart Umeboshi Seasoning

The umeboshi makes a refreshing and delicious addition to this teriyaki dish.
The umeboshi also eliminates the raw, fishy smell, so it's very palatable!


Buri (Japanese amberjack)
2 cuts
Salt (for prepping)
as needed
Flour (for coating)
as needed
Vegetable oil (to coat the frying pan)
as needed
Green onions (minced, for garnishing)
as needed
Umeboshi flavor teriyaki sauce
Umeboshi (pounded)
2 to 3
1 tablespoon
Soy sauce
2 teaspoons
2 tablespoons


1. Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel. Mix the sauce ingredients.
2. Sprinkle the flour onto the buri through a tea strainer.
3. Heat vegetable oil in a frying pan, then cook. When they start to brown, flip over, then heat on low until cooked through.
4. 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.