Buri Daikon (Yellowtail and Daikon Stew)
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Buri Daikon (Yellowtail and Daikon Stew)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 250 g yellowtail fillets
- ¼ tsp salt
- 250 g daikon radish
- 10 g ginger root to garnish
Broth
- 120 ml water
- 60 ml sake
- 1 ½ tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tbsp mirin
- 1 dried red chili pepper
- 5 g dried kelp (kombu)
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Instructions
- Cut 250 g yellowtail fillets into rough chunks and place them in a heatproof bowl. Sprinkle with ¼ tsp salt and set aside for later.
- Peel 250 g daikon radish and cut it into thick half moons. Place it in a pot of water, bring to a boil over a medium heat and then lower to a simmer. Simmer for about 30 minutes and top up the water if necessary to keep the pieces submerged.
- Prepare a bowl of ice-cold water, then pour freshly boiled water over the yellowtail.
- After 10 seconds, transfer the yellowtail to the cold water to stop it from cooking. Drain the water and pat the surface of the yellowtail dry with kitchen paper.
- Transfer the yellowtail to a clean pot and add 120 ml water, 60 ml sake, and 1 tbsp light brown sugar. Heat on medium and gently mix until the sugar dissolves.
- When the liquid starts to boil, reduce the heat to medium-low and add 1 ½ tbsp soy sauce, 1 tbsp mirin, 1 dried red chili pepper and 5 g dried kelp (kombu).
- Place a drop lid (or foil/baking paper cut to size) on top of the liquid and simmer for 15 minutes. While you wait, peel 10 g ginger root and cut it into fine matchsticks (these will be used to garnish).
- Remove the drop lid and increase the heat to high for 2 minutes.
- Divide the yellowtail and daikon between serving bowls and add a small amount of the cooking liquid. Garnish with ginger and enjoy!
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