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

Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish. 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.

Simmered Yellowtail with Daikon Radish (Buri Daikon) There's nothing quite like eating simmered daikon radish. It's soft and juicy and carries with it all the flavor you could ever want. Buri-daikon is a much loved winter dish in Japan. You can have Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish

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

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. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. Both Yellow Tail (Buri) and Japanese Radish (Daikon) are seasonal food in winter.

Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish instructions

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..

This "Buri Daikon" is a popular dish in winter and is made at home well. As same as other Japanese Nimono (Simmered foods), it is cooked without any oil. 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.