Buri (yellowtail) and Mushrooms with Butter and Soy Sauce

Cooking time

Ingredients

(serves 2)

Mushrooms (shiitake, button mushrooms, shimeji or maitake)
2 Buri no Kirimi (yellowtail filets), defrosted
Salt and pepper
Potato starch, for coating
Cooking oil
30 g butter
2–3 tbsp Hokkai Kioke Soy Sauce (start with 2 tbsp soy sauce and adjust to taste.)

There’s something simply divine about the combination of soy sauce and butter. This dish combines tender Buri (yellowtail), earthy mushrooms, and our umami-rich barrel-aged soy sauce. That glossy, buttery glaze, the irresistible aroma of soy sauce… it is autumn comfort food at its finest.

Preparation

Cut the mushrooms into bite-sized pieces, trimming the bases where needed.
Pat the defrosted buri dry and cut into bite-sized pieces. Season with salt and pepper, then lightly coat with potato starch.
Heat a little oil in a frying pan. Fry the buri skin side down, then turn and cook through. Transfer to a plate.
Cook the mushrooms in the same pan until they begin to soften.
Return the buri and add the butter and soy sauce. Gently stir until the mushrooms are cooked and everything is coated.