Teriyaki Swordfish Recipe (Kajikimaguro Steak)

This teriyaki swordfish recipe teaches you how to make delicious swordfish flavored with traditional Japanese seasonings. These seasonings include dashi, mirin, and soy sauce. The swordfish is cooked with garlic to enhance the aromatics of the dish. I like to serve the fish with a simple green garnish such as lettuce.

In Japan, we often eat this dish at home. The type of fish we use changes upon the seasons, but we often flavor the fish using this teriyaki recipe. However, restaurants don’t often serve this in Japan. While you can sometimes find restaurants that do serve Kajikimaguro steak, it is not common. If you like the teriyaki flavor, please also try our easy Japanese teriyaki chicken recipe.

Tips for Making Teriyaki Swordfish Recipe

• I recommend that you soak the fish in mirin and cooking alcohol for at least 10 minutes to remove the fishy smell from the fish. It makes the swordfish steak much better when finished.
• If the fish smell still bothers you after trying the tip above, I recommend that you try adding ginger with the cooking alcohol and mirin to further remove the fishy smell. The ginger can also be used while frying the fish instead. The ginger does change the flavor of the fish, but still tastes great!
• This recipe can be used with other types of fish as well. I like to use it with tuna, salmon, and other types of white fish.
• When flipping the fish, be careful to break apart the fish. Fish can fall apart more easily than steak or other types of meat.
• I like to add garlic during the frying process. If you don’t like garlic, it is not necessary to add.

Teriyaki Swordfish Recipe

This teriyaki swordfish recipe teaches you how to make delicious swordfish flavored with traditional Japanese seasonings. These seasonings include dashi, mirin, and soy sauce. The swordfish is cooked with garlic to enhance the aromatics of the dish. I like to serve the fish with a simple green garnish such as lettuce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Japanese

Servings 2 people

Ingredients

  

Swordfish Preparation Ingredients

• 400 g swordfish
• 3 tbsp cooking alcohol
• 1 tbsp mirin
• 1 tbsp cornstarch

Swordfish Cooking Ingredients

• 1 tbsp vegetable oil
• 1 clove garlic
• 1 tbsp dashi
• 2 tbsp cooking alcohol
• 2 tbsp mirin
• 2 tbsp soy sauce

Instructions

 

Swordfish Preparation

• Place the swordfish slabs into a large Ziplock bag
• Add 3 tbsp of cooking alcohol and 1 tbsp of mirin to the Ziplock bag
• Remove the air from the bag and allow the fish to soak for 10 minutes in the bag
• Thinly slice 1 clove of garlic while waiting
• After the swordfish has soaked for 10 minutes, pat dry with a paper towel
• Sprinkle corn starch on both sides of the swordfish and ensure to obtain a full coating
  

Cooking the Swordfish

• Add 1 tbsp of vegetable oil into a frying pan
• Add the sliced garlic and cook on medium heat
• When the garlic is browned, add the fish to the frying pan
  
• Fry on medium heat for about 3 minutes on each side
• Add the dashi, cooking alcohol, mirin and soy sauce into the frying pan
• Simmer uncovered until the liquid level is low
  
• Remove the fish and serve! Enjoy!
  

Video

Keyword Garlic, Steak, Swordfish

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