Recipe: Appetizing Easy, Rich, Simmer Buri Yellowtail and Daikon Radish

Easy, Rich, Simmer Buri Yellowtail and Daikon Radish. Prep the yellowtail to remove the fishy odor. Sprinkle salt on the fish and pour hot water over. Mix ingredients under simmering sauce and place into a medium size pot.

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, and the richness of yellowtail balances its slight bitterness. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. You can cook Easy, Rich, Simmer Buri Yellowtail and Daikon Radish using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy, Rich, Simmer Buri Yellowtail and Daikon Radish

1. You need 2 slice of Precut yellowtail fillet.
2. It's 5 cm of Daikon radish (or more as desired).
3. Prepare 2 of Shiitake mushrooms (optional).
4. Prepare 3 cm of Ginger (sliced in advance).
5. You need 4 tbsp of Soy sauce.
6. You need 30 of to 40 grams Sugar.
7. You need 100 ml of Sake.
8. It's 150 ml of Water.
9. It's 1 of Yuzu citrus or julienned ginger for garnishing.
10. You need 1 of Salt (to prep the yellowtail).

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. Simmer: Places the scalded buri-no-ara chunks, daikon slices and chopped ginger in a large pot, cover with water and begin to heat. By preparing the yellowtail and daikon separately, you can remove the fishy smell and make a buri daikon with lots of tasty flavor soaked through.

Easy, Rich, Simmer Buri Yellowtail and Daikon Radish step by step

1. Prep the yellowtail to remove the fishy odor. Sprinkle salt on the fish and pour hot water over..
2. Peel the skin of the daikon radish and slice into 1 cm quarters..
3. Microwave the daikon radish at 500w for 1 minute to shorten the cooking time. This process is not necessary..
4. Mix soy sauce, sugar, sake and water in a pot..
5. Add the fish, daikon radish, shiitake mushrooms and ginger to the pot and cover with a drop lid (otoshibuta) and cook (first in medium heat then to low)..
6. Simmer until the sauce is reduced, and it is ready. Garnish with yuzu or julienned ginger..

Stir-fry the grated daikon in the same frying pan. When the daikon has blended with the grease left in the pan and turns yellow, add the soy sauce, and add the mixture of the (A) ingredients to thicken. Add the fish, cooked daikon and grated ginger. Place A and slices of shoga (ginger root) in a pot. Remove excess water with paper towel.