This buri daikon is slow-simmered until the daikon turns a gorgeous amber color! Thanks to ochikeron's careful prep steps, there's zero fishiness and the flavor soaks in beautifully♪
Ingredients
3 servings- Yellowtail (buri) fillets3 pieces
- Daikon radish (2 cm thick rounds)7 slices
- Saltto taste
- Rice washing waterto taste
- Ginger, thinly sliced1 clove worth
- Ginger, juliennedto taste
- Mitsuba (Japanese parsley)to taste
- ★Dashi broth300 cc
- ★Sake100 cc
- ★Mirin50 cc
- ★Soy sauce50 cc
- ★Sugar2 tbsp
- ★Sake100 cc
- ★Mirin2 tbsp
- ★Soy sauce2 tbsp
- ★Sugar1 tbsp
- ★Mirin2 tbsp
Directions
90 min- 1
Cut the 3 yellowtail fillets into 2–3 pieces each. Sprinkle salt (to taste) over them and let sit for 30 minutes. Then pour boiling water over the fish, rinse thoroughly under cold water, and pat dry.
- 2
Cut the daikon into 7 rounds, each 2 cm thick. Peel and bevel the edges. Parboil in rice washing water (to taste) over medium heat for 15 minutes, then rinse with lukewarm water and pat dry with a paper towel.
- 3
Add the ★ seasonings (dashi broth 300 cc, sake 100 cc, mirin 50 cc, soy sauce 50 cc, sugar 2 tbsp) and the thinly sliced ginger (1 clove worth) to a pot. Bring to a boil, add the yellowtail, and simmer for 15 minutes.
- 4
Add ★ sake 100 cc, ★ mirin 2 tbsp, ★ soy sauce 2 tbsp, and ★ sugar 1 tbsp. Continue simmering to let the flavors absorb into the yellowtail.
- 5
Add the daikon and simmer over low heat for 30 minutes. Once the daikon turns amber-colored, add ★ mirin 2 tbsp and briefly bring to a boil over high heat.
- 6
Plate and garnish with julienned ginger (to taste) and mitsuba (to taste) to finish.
Tips
Salting the yellowtail and blanching it in boiling water before rinsing effectively removes any fishy odor. If using buri frames (ara), running cold water over them for about 2 hours will further eliminate the smell. This dish also tastes great even after it has cooled down.
Nutrition
Per serving- Calories226 kcal
- Protein17.3 g
- Fat6 g
- Carbs18.3 g
- Sodium2.2 g
This buri daikon is slow-simmered until the daikon turns a gorgeous amber color! Thanks to ochikeron's careful prep steps, there's zero fishiness and the flavor soaks in beautifully♪
Ingredients
3 servings- Yellowtail (buri) fillets3 pieces
- Daikon radish (2 cm thick rounds)7 slices
- Saltto taste
- Rice washing waterto taste
- Ginger, thinly sliced1 clove worth
- Ginger, juliennedto taste
- Mitsuba (Japanese parsley)to taste
- ★Dashi broth300 cc
- ★Sake100 cc
- ★Mirin50 cc
- ★Soy sauce50 cc
- ★Sugar2 tbsp
- ★Sake100 cc
- ★Mirin2 tbsp
- ★Soy sauce2 tbsp
- ★Sugar1 tbsp
- ★Mirin2 tbsp
Directions
90 min- 1
Cut the 3 yellowtail fillets into 2–3 pieces each. Sprinkle salt (to taste) over them and let sit for 30 minutes. Then pour boiling water over the fish, rinse thoroughly under cold water, and pat dry.
- 2
Cut the daikon into 7 rounds, each 2 cm thick. Peel and bevel the edges. Parboil in rice washing water (to taste) over medium heat for 15 minutes, then rinse with lukewarm water and pat dry with a paper towel.
- 3
Add the ★ seasonings (dashi broth 300 cc, sake 100 cc, mirin 50 cc, soy sauce 50 cc, sugar 2 tbsp) and the thinly sliced ginger (1 clove worth) to a pot. Bring to a boil, add the yellowtail, and simmer for 15 minutes.
- 4
Add ★ sake 100 cc, ★ mirin 2 tbsp, ★ soy sauce 2 tbsp, and ★ sugar 1 tbsp. Continue simmering to let the flavors absorb into the yellowtail.
- 5
Add the daikon and simmer over low heat for 30 minutes. Once the daikon turns amber-colored, add ★ mirin 2 tbsp and briefly bring to a boil over high heat.
- 6
Plate and garnish with julienned ginger (to taste) and mitsuba (to taste) to finish.
Nutrition
Per serving- Calories226 kcal
- Protein17.3 g
- Fat6 g
- Carbs18.3 g
- Sodium2.2 g
Tips
Salting the yellowtail and blanching it in boiling water before rinsing effectively removes any fishy odor. If using buri frames (ara), running cold water over them for about 2 hours will further eliminate the smell. This dish also tastes great even after it has cooled down.