Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack

• 4 fillets Amberjack (buri) fillets
• 2 tbsp Soy sauce koji
• 2 tbsp Soy sauce
• 2 tbsp Cane sugar (or caster sugar)
• 4 tbsp Sake
• 6 tbsp Mirin

1. Spread 1 tablespoon of soy sauce malt on the amberjack fillets using a spoon, etc.
2. You don't need to leave them to rest.
3. For bento lunch box or osechi, cut each fillet into 3~4 pieces.
4. Put a little vegetable oil into a frying pan, pan-fry the amberjack on both sides over medium heat until golden brown.
5. Be careful not to burn them.
6. Bring the sake to a boil to evaporate the alcohol off in advance.
7. Add the sake and other seasoning ingredients into the frying pan, simmer over medium-low heat to thicken the sauce while shaking the pan so that it won't burn.
8. When the sauce thickens, they're done.
9. When placing them in bento lunch boxes or osechi, let them cool in the sauce.
10. They are delicious if you add chopped ginger on top to taste.

amberjack, soy sauce koji, soy sauce, sugar, sake, mirin

Taken from cookpad.com/us/recipes/151786-soy-sauce-koji-teriyaki-glaze-for-pan-fried-amberjack (may not work)