Buri Daikon (Yellowtail and Daikon Stew)
Buri Daikon is a fragrant and warming side dish made with tender chunks of yellowtail and daikon radish simmered in a delicious broth made with Japanese condiments.
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g yellowtail fillets
- ¼ tsp salt
- 250 g daikon radish
- 10 g ginger root (to garnish)
- 120 ml water
- 60 ml sake
- 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp light brown sugar
- 1 tbsp mirin
- 1 dried red chili pepper
- 5 g dried kelp (kombu)
Instructions
- 1
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.
- 2
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.
- 3
Prepare a bowl of ice-cold water, then pour freshly boiled water over the yellowtail.
- 4
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.
- 5
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.
- 6
When the liquid starts to boil, reduce the heat to medium-low and add 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 dried red chili pepper and 5 g dried kelp (kombu).
- 7
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).
- 8
Remove the drop lid and increase the heat to high for 2 minutes.
- 9
Divide the yellowtail and daikon between serving bowls and add a small amount of the cooking liquid. Garnish with ginger and enjoy!