Sweet malt teriyaki of yellowtail

Why don't you make the classic yellowtail teriyaki without using sugar?
By soaking it in sweet koji, it eliminates the peculiar smell of fish and makes it softly sweet and plump when baked. Even if it gets cold, it won't get hard, so it's great for lunch.

  • about 15 minutes

Ingredients (2 servings)

Yellowtail (fillet)
2 slices
1/2 teaspoon
2 teaspoons
★ sweet rice malt
1.5 tbsp
* Soy sauce
2 tablespoons
Salad oil
moderate amount
green pepper


By using sweet rice malt, the odor peculiar to fish is softened and the meat becomes soft. In addition, since sugar is not used, it has a gentle sweetness that is different from the standard teriyaki flavor, so you can enjoy it in a healthy way.
*Mixing time is not included in the cooking time.

how to make

  • Sprinkle both sides of the yellowtail with salt and let sit for at least 15 minutes. Lightly press the water that comes out with kitchen paper. Combine the ingredients for the sauce (★).

  • Heat a little oil in a frying pan, stir-fry the shishito peppers, and remove.

  • Sprinkle the yellowtail with flour and fry in a lightly oiled frying pan over medium heat.

  • When both sides are browned, wipe off excess oil with kitchen paper.

  • Add the sauce and simmer over medium heat to coat both sides of the yellowtail with the sauce. Turn off the heat when it becomes shiny and thick.


Does it taste better if it is marinated longer?
Yes, if you have time, leave it for 1-2 hours or overnight so that the koji will break down the protein in the fish and soften it. When baking, the koji on the surface can easily burn, so be careful when cooking.

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