This is occhikeronさん's buri daikon! Slowly simmer the daikon until it turns a beautiful amber color, and the yellowtail's umami soaks right in. So delicious!
Ingredients
2 servings- Yellowtail (buri) fillets3 pieces
- Daikon radish7 slices, 2 cm thick
- Saltto taste
- Rice washing waterto taste
- Ginger slices1 clove's worth
- Ginger julienneto taste
- Mitsuba (trefoil)to taste
- ★Dashi stock300 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 with salt to taste and let sit for 30 minutes. Pour boiling water over them, then gently rinse thoroughly and pat dry.
- 2
Peel the 7 daikon slices (2 cm thick), trim the edges, and round off the corners. Parboil in rice washing water over medium heat for 15 minutes, then rinse in lukewarm water and pat dry with paper towels.
- 3
In a pot, add the ★ seasonings (dashi stock 300 cc, sake 100 cc, mirin 50 cc, soy sauce 50 cc, sugar 2 tbsp) along with the ginger slices. Bring to a boil, add the yellowtail, and simmer for 15 minutes.
- 4
Add the remaining ★ seasonings (sake 100 cc, mirin 2 tbsp, soy sauce 2 tbsp, sugar 1 tbsp) to infuse the yellowtail with more flavor.
- 5
Add the daikon and simmer over low heat for 30 minutes. When it turns amber-colored, add the remaining ★ mirin (2 tbsp) and bring to a quick boil over high heat.
- 6
Transfer to serving dishes and garnish with ginger julienne and mitsuba to finish.
Tips
Salting the yellowtail, blanching it in hot water, and rinsing thoroughly effectively removes any fishy odor. If using fish collar and bones, soak them under running water for about 2 hours for even better results, ensuring a delicious taste even when cooled.
Nutrition
Per serving- Calories380 kcal
- Protein28 g
- Fat18 g
- Carbs22 g
- Sodium2.8 g
This is occhikeronさん's buri daikon! Slowly simmer the daikon until it turns a beautiful amber color, and the yellowtail's umami soaks right in. So delicious!
Ingredients
2 servings- Yellowtail (buri) fillets3 pieces
- Daikon radish7 slices, 2 cm thick
- Saltto taste
- Rice washing waterto taste
- Ginger slices1 clove's worth
- Ginger julienneto taste
- Mitsuba (trefoil)to taste
- ★Dashi stock300 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 with salt to taste and let sit for 30 minutes. Pour boiling water over them, then gently rinse thoroughly and pat dry.
- 2
Peel the 7 daikon slices (2 cm thick), trim the edges, and round off the corners. Parboil in rice washing water over medium heat for 15 minutes, then rinse in lukewarm water and pat dry with paper towels.
- 3
In a pot, add the ★ seasonings (dashi stock 300 cc, sake 100 cc, mirin 50 cc, soy sauce 50 cc, sugar 2 tbsp) along with the ginger slices. Bring to a boil, add the yellowtail, and simmer for 15 minutes.
- 4
Add the remaining ★ seasonings (sake 100 cc, mirin 2 tbsp, soy sauce 2 tbsp, sugar 1 tbsp) to infuse the yellowtail with more flavor.
- 5
Add the daikon and simmer over low heat for 30 minutes. When it turns amber-colored, add the remaining ★ mirin (2 tbsp) and bring to a quick boil over high heat.
- 6
Transfer to serving dishes and garnish with ginger julienne and mitsuba to finish.
Nutrition
Per serving- Calories380 kcal
- Protein28 g
- Fat18 g
- Carbs22 g
- Sodium2.8 g
Tips
Salting the yellowtail, blanching it in hot water, and rinsing thoroughly effectively removes any fishy odor. If using fish collar and bones, soak them under running water for about 2 hours for even better results, ensuring a delicious taste even when cooled.