Braised Yellowtail with Daikon Radish (Buri Daikon)

Ingredients

Instructions

1. 1

   Peel and cut the Daikon radish into 2-3 cm thick rounds. Score a shallow cross on one side of each daikon piece.

2. 2

   Place the Daikon radish in a pot, cover with enough water, and bring to a boil. Simmer for 15-20 minutes until translucent and slightly tender. Drain well.

3. 3

   Score the skin side of the Yellowtail fillets. Bring a pot of water to a boil, quickly blanch the Yellowtail fillets for about 30 seconds to remove impurities and fishy smell. Rinse immediately under cold running water and pat dry.

4. 4

   In a large pot, arrange the pre-cooked Daikon radish and blanched Yellowtail fillets. Add fresh ginger slices, water, sake, mirin, soy sauce, and sugar.

5. 5

   Bring the liquid to a boil over medium heat, then reduce heat to low. Cover partially with a dropped lid (otoshibuta) or foil, and simmer for 20-30 minutes, or until the Daikon is very tender and flavors are well absorbed. Occasionally skim off any scum.

6. 6

   Serve hot, garnished with thinly sliced green onion if desired.