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Buri (Yellowtail) Teriyaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3785
Energy (kCal)67.575
Carbohydrates (g)6.2857
Total fats (g)0.7268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash fish. | 2. Pat dry. | 3. Mix Soy sauce and mirin. Marinate buri for 1 hour. | 4. Make tare sauce. Mix ingredients, boil, turn off heat. | 5. Remove buri, drain excess liquid. | 6. Place fish skin side up on cutting board to keep flat. | 7. Skew sticks lengthwise into both sides of fish. | 8. Pre-heat broiling net to prevent sticking. | 9. Grill skin side down 1 minute on a medium fire. | 10. when cooked, turn over using skewers. | 11. Cook other side Brush on tare sauce about 3 times each side. | 12. Place buri skin side down on plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellowtail fish fillet 4 pieces - - - -
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    mirin 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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