Buri Daikon (Simmered Yellowtail and Daikon)

🧂 Ingredients

• 400 g Yellowtail (buri)
• 500 g Daikon radish
• 400 ml Dashi stock(Kombu and katsuobushi dashi is traditional, but instant dashi powder dissolved in water is also acceptable.)
• 4 tbsp Soy sauce(Use Japanese soy sauce for best flavor.)
• 4 tbsp Mirin(Sweet Japanese rice wine for cooking.)
• 3 tbsp Sake(Japanese rice wine, helps tenderize the fish and remove any gaminess.)
• 1 piece Fresh ginger
• 200 ml Water(For par-boiling daikon.)
• 1 tsp Salt(For par-boiling daikon.)

👨‍🍳 Instructions

1. 1

   Prepare the Daikon: Place the daikon rounds in a pot and cover with 200ml water and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes until the daikon is slightly tender and opaque. Drain the daikon and rinse under cold water to remove any bitterness. Set aside.

   ⏱️ 20 minutes
2. 2

   Blanch the Yellowtail: Bring a small pot of water to a boil. Gently add the yellowtail pieces and blanch for about 30-60 seconds, just until the surface changes color and any scum rises. Immediately remove the fish and rinse under cold water. Pat dry gently with paper towels. This step helps remove any fishy odor and firms the fish.

   ⏱️ 5 minutes
3. 3

   Combine and Simmer: In a wide, shallow pot or a donabe (Japanese earthenware pot), combine the dashi stock, soy sauce, mirin, sake, and sliced ginger. Add the par-boiled daikon and the blanched yellowtail. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes. The liquid should barely bubble.

   ⏱️ 30 minutes
4. 4

   Rest and Absorb Flavors: After 30 minutes of simmering, turn off the heat. Let the buri daikon rest, covered, in the pot for at least 10-15 minutes (or longer, up to 30 minutes). This allows the flavors to meld and the daikon to fully absorb the delicious broth. The fish will remain tender and moist.

   ⏱️ 15 minutes
5. 5

   Serve: Carefully ladle the buri daikon into individual bowls, ensuring each serving has both fish and daikon. Spoon some of the simmering liquid over the ingredients. Garnish with thinly sliced scallions or a pinch of shichimi togarashi (Japanese seven-spice blend) if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Winter yellowtail (buri) is typically fattier and more flavorful, making it ideal for this dish.
• ✓The daikon radish will become incredibly tender and absorb the savory broth, becoming a star of the dish.
• ✓Buri Daikon often tastes even better the next day as the flavors continue to deepen.
• ✓To prevent the daikon from becoming too soft, ensure it is par-boiled first and not overcooked during the simmering stage.

🔄 Variations

• Substitute other firm white fish like cod or sea bass if yellowtail is unavailable.
• Add other root vegetables such as carrots or burdock root (gobo) along with the daikon.
• A small amount of sugar can be added to the simmering liquid for a slightly sweeter profile.

🥗 Nutrition

Per serving