Simmered Yellowtail with Daikon Radish (Buri Daikon)
There’s nothing quite like eating simmered daikon radish. It’s soft and juicy and carries with it all the flavor you could ever want. All in one bite. Today, we’re pairing that little magic root with yellowtail and simmering them together. But, not without cheating. To save some time, we’ll be using something that isn’t used as much as it could be 😉 I wonder what that could be…
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Units
Scale
buri daikon
- 1.25–1.5 lbs daikon radish
- 4 pieces buri (yellowtail, amberjack) ((1/2–3/4 lb))
simmering sauce
- 400 ml water
- 3 Tbsp soy sauce
- 2 Tbsp sake
- 1 Tbsp sugar
Instructions
- Cut and peel daikon radish. Roughly 1/2in thick and in half-moon pieces.
- Microwave the daikon for 3-4 minutes on high, or until you can pierce easily with a chopstick.
- Mix ingredients under simmering sauce and place into a medium size pot.
- Add in the buri pieces, and on top the daikon radish pieces. Ensure all pieces are submerged.
- Cover, leaving lid slightly off to reduce liquid and simmer for at least 15 minutes
- Serve with white rice!
- thinly sliced ginger, daikon sprouts, to garnish