BURI-DAIKON | Japanese traditional simmered Yellowtail and Daikon radish
A classic Japanese-style homemade dish eaten mainly in the wintertime when it's peak season.
- 450 g yellowtail head and scraps
- 450~700 g Daikon radish
- Rice water to cover
- 1 cup Sake
- 2 tbs soy sauce
- 2 tbs Mirin
- 1 tbs sugar
- 30 g Fresh ginger
- Yuzu peel
〈Daikon radish〉Peel off the skin and cut into four lengthwise and then cut into chunks.Put it into a medium-size pot and cover it with the rice water, when you rinse the rice.The rice water removes the bitterness from the Daikon radish.※If you don’t have rice water, just add in the 1 tablespoon of rice, or you can just boil it and in just water.Cook 10 minutes uncovered; keep your eyes on the pot to avoid boiling over.Cover, leave it until the yellowtail is ready. 〈Yellowtail〉Yellowtail for the dish is assortments of the meat around the bones and head part cut into chunks.To remove the fishy smell, we are rinsing the fish and remove the leftover blood around bones and stringy part.Put the rinsed yellowtail into the boiling water and brunch until the just outside turn white.Drain and rinse under the running cold water. 〈How to cook〉Clean the pot you have just used and remove the smell.Pour in the sake, soy sauce, Mirin, and slices of fresh ginger and sugar.Bring it to a boil and put in the branched yellowtail.Traditionally we use a drop-lid when we simmer fish, but I don’t like my drop-lid smells fish, so I put the kitchen towels over it and simmer until the fish is just cooked through. Add Daikon into the pot and cook 10 to 15 minutes, or until the soup reduced in half.Cook until the yellowtail and Daikon look appetiteing and shiny and smells good.Transferred to a dish and topped with shredded Yuzu peel off if you can access.You can use shredded fresh ginger instead.