Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack

Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack

You can make this rich amberjack teriyaki easily with soy sauce koji in a frying pan. This goes really well with rice or is great for either your bento lunch box or for Osechi (New Year's feast)

Ingredients: 4 servings

Amberjack (buri) fillets
4 fillets
Soy sauce koji
2 tablespoons
Soy sauce
2 tablespoons
Cane sugar (or caster sugar)
2 tablespoons
4 tablespoons
6 tablespoons


1. Spread 1 tablespoon of soy sauce malt on the amberjack fillets using a spoon, etc. You don't need to leave them to rest. For bento lunch box or osechi, cut each fillet into 3~4 pieces.
2. Put a little vegetable oil into a frying pan, pan-fry the amberjack on both sides over medium heat until golden brown. Be careful not to burn them.
3. Bring the sake to a boil to evaporate the alcohol off in advance. Add the sake and other seasoning ingredients into the frying pan, simmer over medium-low heat to thicken the sauce while shaking the pan so that it won't burn. When the sauce thickens, they're done.
4. When placing them in bento lunch boxes or osechi, let them cool in the sauce. They are delicious if you add chopped ginger on top to taste.

Story Behind this Recipe

I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.

This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.