Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono). Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos.

Trim off the sharp edges to stop them breaking up during cooking. Place in a large saucepan The sauce and daikon in this dish work well to cut through the oiliness of the fish, and also work well with other rich, fatty meats such as pork belly. There's nothing quite like eating simmered daikon radish. You can have Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

It's 4 of young yellowtail (Inada) fillets.
You need 1/4 of Daikon radish.
It's to taste of Scallions.
You need 1/2 cup of sake.
Prepare 3 Tbsp of soy sauce.
It's 1 Tbsp of mirin.
It's 1 of small chunk ginger.

It's soft and juicy and carries with it all the flavor you could ever want. Today, we're pairing that little magic root with yellowtail and simmering them together. To save some time, we'll be using something that. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth.

Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) instructions

Cut the daikon into 2 cm thick slices, rounding off the pointy edges with a knife (this prevents it from losing its shape during cooking). Pre-boil until daikon is soft but not mushy..
In a separate pot, bring some water to a boil. Add the fish to the pot and cook until the fish changes color. Drain pot and set aside fish aside..
In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil. Return the fish to the pot and simmer for about 10 minutes on medium..
Add daikon to the pot along with 2 cups of water and bring to a simmer again. Let cook for several minutes until the daikon and fish are well flavored. Serve garnished with scallions..

This dish is a winter taste in Japan since both main ingredients, yellowtail and Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. Hamachi, which is well known for Nigiri Sushi, is. 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.