Swordfish Teriyaki

A sweet soy sauce, with a hint of ginger, complements the mild flavor of white fish in this teriyaki dish.

Swordfish Teriyaki
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba






Calorie content as listed is per serving.

Ingredients (Serves 2)

  • 2 pieces sliced swordfish (160-180 g)
  • 4 stalks green asparagus (120 g)
  • [A]

    • 2 tbsp sake
    • 2 tbsp mirin
    • 1 tbsp soy sauce
    • 1 tsp sugar
    • 1 tsp ginger juice
  • Potato starch
  • 1 tbsp vegetable oil



Cut off the woody bases of the asparagus, and use a vegetable peeler to peel the bottom end. Cut each stalk of asparagus into 3-4 equal-sized pieces. Coat the swordfish slices with potato starch, then lightly pat the swordfis to remove the excess. Separately mix the ingredients for the [A] together.


Coat a frying pan with 1 tbsp of vegetable oil and preheat over medium heat. Add the coated swordfish slices and the asparagus. Fry for about 2 min, then turn the ingredients over. Cover the frying pan and reduce heat to low to steam for about 1 min.


Remove the asparagus from the pan. Remove the pan from heat, then pour in the [A]. Heat over low heat, tilting and moving the frying pan to coat the swordfish with the teriyaki sauce. Serve on a plate, garnished with the asparagus.