Easy, Rich, Simmer Buri Yellowtail and Daikon Radish. 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. Today, we're pairing that little magic root with yellowtail and simmering them together.

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 Hon-buri (wild yellowtail) is the real deal. The density and rich taste of the gelatin produced from the fish heads is astounding. You can have 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

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

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 or duck. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. Learn the recipe of Buri Daikon by vahchef. Pour boiled water over buri and drain.

Easy, Rich, Simmer Buri Yellowtail and Daikon Radish instructions

Prep the yellowtail to remove the fishy odor. Sprinkle salt on the fish and pour hot water over..
Peel the skin of the daikon radish and slice into 1 cm quarters..
Microwave the daikon radish at 500w for 1 minute to shorten the cooking time. This process is not necessary..
Mix soy sauce, sugar, sake and water in a pot..
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)..
Simmer until the sauce is reduced, and it is ready. Garnish with yuzu or julienned ginger..

Peel daikon radish and cut into medium chunks. The daikon radish absorbs the flavor of the soup after heating it with a microwave. The cooked yellowtail can be eaten right after being cooked. However, leaving it for one hour or so will make it even more delicious as the taste soaks through. In this dish the richness of the yellowtail balances the daikon's slight bitterness.