Kaisendon / Teriyaki Brioche-Glazed Yellowtail (Buri Teriyaki) with Daikon – Authentic Japan Recipe
Pan-seared until crisp, then basted in a homemade 1:1:1 soy, mirin, and sake glaze until mirror-glossy.
- Country of Origin
- 🇯🇵 Japan (East Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Yellowtail, Mahi-mahi, Or salmon fillets, Soy sauce, Mirin
Ingredients for Kaisendon / Teriyaki Brioche-Glazed Yellowtail (Buri Teriyaki) with Daikon (4 Servings)
- 1.25 lbs (or 2.5 cups) yellowtail, prepped into bite-sized pieces
- 1.5 cups mahi-mahi, washed and trimmed
- 1 cup or salmon fillets
- 1 medium onion and 3 cloves garlic, finely minced with soy sauce
- 1.5 tbsp traditional Japan seasoning (mirin, sake, fresh ginger juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and soy sauce for 2–3 minutes until softened and fragrant.
- Add yellowtail and mahi-mahi along with mirin, sake, fresh ginger juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with or salmon fillets and serve straight from the skillet.