Braised Yellowtail with Daikon Radish (Buri Daikon) 日式炆鰤魚蘿蔔 (Buri Daikon)

A classic Japanese simmered dish featuring tender yellowtail fish and daikon radish, cooked in a savory dashi-based sauce.

Nutrition (per serving)

Ingredients

• Yellowtail fillets, 400g
• Daikon radish, 500g
• Fresh ginger, 20g (1 knob), thinly sliced
• Water, 500ml (for simmering)
• Sake (Japanese cooking wine), 60ml
• Mirin (sweet Japanese rice wine), 60ml
• Soy sauce, 60ml
• Sugar, 30g
• Green onion, 1 stalk, thinly sliced (for garnish, optional)

Steps

1. Peel and cut the Daikon radish into 2-3 cm thick rounds. Score a shallow cross on one side of each daikon piece.
2. Place the Daikon radish in a pot, cover with enough water, and bring to a boil. Simmer for 15-20 minutes until translucent and slightly tender. Drain well.
3. Score the skin side of the Yellowtail fillets. Bring a pot of water to a boil, quickly blanch the Yellowtail fillets for about 30 seconds to remove impurities and fishy smell. Rinse immediately under cold running water and pat dry.
4. In a large pot, arrange the pre-cooked Daikon radish and blanched Yellowtail fillets. Add fresh ginger slices, water, sake, mirin, soy sauce, and sugar.
5. Bring the liquid to a boil over medium heat, then reduce heat to low. Cover partially with a dropped lid (otoshibuta) or foil, and simmer for 20-30 minutes, or until the Daikon is very tender and flavors are well absorbed. Occasionally skim off any scum.
6. Serve hot, garnished with thinly sliced green onion if desired.

Related recipes

More Japanese recipesFish recipes

Roasted Tea Tiramisu with White Miso Cream Nasu no Niage (Eggplant in Dashi Broth) Japanese Curry Rice Dipping Noodles with Pork Bone and Seafood Broth Pork Bone Ramen Buri Teriyaki (Yellowtail Teriyaki)