Amberjack Teriyaki with a Tart Umeboshi Seasoning

• 2 cuts Buri (Japanese amberjack)
• 1 Salt (for prepping)
• 1 Flour (for coating)
• 1 Vegetable oil (to coat the frying pan)
• 1 Green onions (minced, for garnishing)
• 2 to 3 Umeboshi (pounded)
• 1 tbsp Sake
• 2 tsp Soy sauce
• 2 tbsp Mirin

1. Sprinkle salt on the buri, let sit for 15 minutes, rinse, then blot with a paper towel.
2. Mix the sauce ingredients.
3. Sprinkle the flour onto the buri through a tea strainer.
4. Heat vegetable oil in a frying pan, then cook.
5. When they start to brown, flip over, then heat on low until cooked through.
6. Pour in the sauce, agitate the pan, then simmer until the liquid boils down, and the buri is glazed.

cuts, salt, flour, vegetable oil, green onions, sake, soy sauce, mirin

Taken from cookpad.com/us/recipes/150454-amberjack-teriyaki-with-a-tart-umeboshi-seasoning (may not work)