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.
01Ingredients
- 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)
Nutrition (per serving)285kcal
- Protein28.5g
- Carbs12.8g
- Fat10.2g
Fiber 1.8 gSodium 542 mg
02Steps
- Peel and cut the Daikon radish into 2-3 cm thick rounds. Score a shallow cross on one side of each daikon piece.
- 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.
- 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.
- 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.
- 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.
- Serve hot, garnished with thinly sliced green onion if desired.
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