Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, amberjack teriyaki with balsamic vinegar + smashed nagaimo yam. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
I was most intrigued by the Teriyaki flavor which he assures me had no. Nagaimo is a tuber that when grated has a lovely slimy foamy texture. Today I'll show you how to prepare it in a Japanese dish cold soba noodles called.
Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have amberjack teriyaki with balsamic vinegar + smashed nagaimo yam using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam:
- Get 1 slice Amberjack
- Take 2 tsp ●soy sauce
- Get 2 tsp ●Mirin
- Take 2 tsp ●Sake
- Prepare 2 tsp ●Balsamic vinegar
- Take 1 tsp ●Sugar
- Take 20 grams Nagaimo, Yamatoimo (Yam potato)
- Prepare 1 Cake flour (to dust the fish)
Grated nagaimo has lots of air in it and when you cook with it, the food gets fluffy and airy. Balsamic Vinegar (Japanese: バルサミコ酢, Barusamiko Su), is a catchphrase coined by Tsukasa Hiiragi in a Japanese TV anime series Luck Star. The quite cute note of this phrase had been a very popular subject for parodies in the early days of the MAD video phenomena on the Japanese video. A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Instructions to make Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam:
- Sprinkle salt on the amberjack (this is to firm up the fish rather than for seasoning.)
- Finely mince the yam potato with a knife until it's viscous. Mix all the ● ingredients in advance.
- Heat a frying pan with oil (not listed). Stir-fry the amberjack dusted with cake flour and brown both sides over medium heat.
- Wipe the excess fat (this fat is good for your body, so you don't need to worry too much about wiping all the excess fat if you're not on a diet) and add the ● ingredients.
- Cook off the alcohol and thicken the sauce. (Add water if it thickens too soon)
- Transfer to serving plates with the smashed potato, then it's ready.
- About the quantity of the ingredients: 2 teaspoons ＝ a little less than 1 tablespoon. Adjust the quantity of the ingredients depending on the size of the amberjack.
I made it exactly as written, except I skipped the white wine because I didn't have any. The amount of the vinegar seemed to be way too much, and I was. Yamaimo/Nagaimo/Tororoimo is a type of yam that can be eaten raw and is used frequently in Japanese cooking. This confused me when I was a child because my grandmother always called it Tororoimo but my mom would mix it up and call it Nagaimo and Tororoimo. Dioscorea polystachya or Chinese yam (Chinese: 山药), also called cinnamon-vine, is a species of flowering plant in the yam family.
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