Recipe: Yummy Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish

Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish. How to make Buri Daikon or Simmered yellow tail fish with the Japanese seasoning. If buri daikon was a person, it would be warm and friendly. More about Buri aka Amberjack aka Yellowtail.

Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter. Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. You can have Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish

1. It's 2 of Yellowtail fillets.
2. It's 15 cm of Daikon radish.
3. It's 180 ml of Water.
4. Prepare 2 tbsp of Soy sauce.
5. It's 2 tbsp of Mirin.
6. It's 1 tbsp of Sugar.
7. It's 1/2 tbsp of Grated ginger.
8. You need 1 tsp of Japanese dashi powder.

Peel daikon radish and cut into medium chunks. Here's an easy recipe for buri daikon using yellowtail fillets. This dish also requires long, slow cooking which makes the humble daikon remarkably tender. Buri daikon is a dish in which ara (discarded portions) of buri is broiled in soy sauce with daikon.

Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish step by step

1. Chop the yellowtail fillets in half and simmer slightly in boiling water. Rinse lightly to remove any fishy smell..
2. Chop the daikon into chunks and boil in rice water until it can be poked thoroughly with a skewer (about 10 minutes). Rinse lightly with water..
3. Boil water and condiments in a pot. Add the yellowtail and daikon. Cover with a small lid that sits right on top of the food (otoshibuta) and simmer for about 20 minutes over medium heat until the sauce is reduced to 1/3..

It is a 'winter dish' which is in season in winter when buri puts on fat. It is popular and served all over Japan. Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar, sake and shoyu. Simmering the buri heads produces an unbelievably gelatinous saucy dashi.