If you’re craving a restaurant-quality dish that’s incredibly easy to make, my Soy Glazed Hamachi Yellowtail is just what you need! This recipe features tender yellowtail simmered in a rich, flavorful soy glaze that’s perfect when paired with rice! Trust me, it’s a dish that comes out perfect every time and will impress anyone you serve it to—let’s dive in and make it!
Why I Love This Recipe
I crafted this Soy Glazed Hamachi Yellowtail recipe to bring a restaurant-quality dish straight to your kitchen in under 10 minutes! Inspired by the famous Nobu version of Soy Glazed Black Cod, this recipe uses a slow-cooked Japanese soy reduction technique that infuses the yellowtail with deep, savory, and slightly sweet flavors—similar to Teriyaki Sauce but with more depth!
It’s a fantastic main or side dish that pairs perfectly with rice and is designed for anyone who wants to create a high-quality Japanese meal without needing fancy equipment or tons of time. Whether you’re a novice or a seasoned cook, this recipe will impress everyone at the table! Don’t wait, it’s so easy, you’ve got to try this today!
Ingredients
Ingredients
- 1 lbs Yellowtail Fillet – Japanese yellowtail hamachi fillet found at most Asian or Japanese supermarkets.
- 1 Inch Ginger – fresh sliced ginger, which helps infuse flavor into the sauce and neutralize any gaminess from the fish.
- 1/2 Cup Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine. Helps reduce the gaminess from the fish.
- 1/3 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base for the glaze.
- 1/3 Cup Sweetener – use your preferred sweetener.
- 1/3 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 Stalk Green Onions – sliced, used for garnish.
- 2 Cups Steamed White Rice – freshly made steamed white rice. Can also use other rice like brown rice or jasmine rice if preferred.
🍣 Hamachi Note
Note that Japanese Yellowtail is distinct from California/Baja yellowtail or kingfish. While they may appear similar, the texture and tenderness of yellowtail hamachi are unique and not interchangeable with the others.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
I acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of the soy glaze, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before getting started, ensure you Choose a Skillet That’s the Right Size for cooking the hamachi yellowtail. The skillet should be snug enough to allow the liquid to cover the fillets, but not so small that it squishes the fillets.
Step 1 In a skillet, add Japanese sake and bring it to a boil over high heat. Once boiling, add the dashi and sliced ginger, then bring it to a boil again.
Step 2 Reduce the heat to medium and add the yellowtail hamachi fillets. Partially cover the skillet and cook for 3 minutes.
Step 3 Next, add the sweetener and stir it into the liquid. Partially cover again and cook for another 3 minutes.
Step 4 Add the soy sauce and stir it into the liquid. Partially cover and cook for an additional 3 minutes.
🌡 Internal Temperature Check
For fish, the Safe Internal Temperature is 145°F, but it’s advisable to stop cooking at 140°F. As long as the steps from this recipe are followed, you will reach the safe internal temperature without issues.
Step 5 Transfer the yellowtail to a serving plate. Increase the heat to medium-high and let the remaining sauce reduce for 2-3 minutes uncovered. Pour the glazed sauce over the fish and garnish with green onions and serve with rice.
🍲 Reduction Pro Tip
During this reduction process, Vigilance is Crucial, as it can easily lead to burning. Keep a close watch, and when you notice a darkened glaze, your glaze is done.
Recipe Variations
For a simple variation, you can swap out the yellowtail for black cod, also known as gindara, sablefish, or butterfish, to create a Soy Glazed Black Cod Gindara version of this dish. This alternative offers a melt-in-your-mouth texture with a rich, creamy butter flavor that complements the soy glaze perfectly!
Pairing Recommendations
Serve this fish with fresh rice and vegetable sides like Japanese Cucumber Salad or Hiyashi Wakame for a light and refreshing balance. It also pairs perfectly with Clam Miso Soup or Miso Soup, adding a warm element to your meal!
Frequently Asked Questions
Write an answer to this question based on the answer below:
No, you don’t need to remove the skin. The skin will help hold the fish together while cooking.
Can I use frozen Hamachi Yellowtail for this recipe?
Yes, you can use frozen haamachi yellowtail, but be sure to fully thaw it in the refrigerator before cooking.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will last for 5-7 days.
Other Recipes You Might Like
- Seared Hamachi Yellowtail
- Baked Teriyaki Yellowtail
- Japanese Hamachi Yellowtail Collar
- Japanese Baked Hamachi
Watch How To Make It
Soy Glazed Hamachi Yellowtail
Ingredients
- 1 lbs Hamachi Yellowtail Fillet 2 pieces
- 1 Inch Ginger sliced
- 1/2 Cup Japanese Sake
- 1/3 Cup Dashi
- 1/3 Cup Sweetener
- 1/3 Cup Soy Sauce
- 1 Stalk Green Onions
- 2 Cup Rice rice of choice
Instructions
- Gather all the ingredients.
- In a skillet, pour the Japanese sake and bring it to a boil over high heat. Once boiling, add the dashi and sliced ginger, and bring it to a boil once more.
- Reduce the heat to medium and add the yellowtail fillets. Cover the skillet partially and cook for 3 minutes.
- Stir in the sweetener, mixing it into the liquid. Cover again and cook for another 3 minutes.
- Add the soy sauce and stir it into the sauce. Cover and cook for an additional 3 minutes.
- Once the yellowtail is cooked, transfer it to a serving plate. Increase the heat to medium-high and allow the sauce to reduce for 2-3 minutes, uncovered. Pour the reduced sauce over the yellowtail and garnish with green onions.
Nutrition
*Values Based Per Serving
