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

Stephen Gonzales
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Tasty Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish
Page content

Recipe: Tasty Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish Delicious, fresh and tasty.

Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish. Buri daikon (ぶり大根) If buri daikon was a person, it would be warm and friendly. It's best friends are winter and not the white snow that comes with it, but white rice. Remove from water and set aside.

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.

The meat is laden with oil and rich flavor.

You can cook 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. You need 2 of Yellowtail fillets.

  2. Prepare 15 cm of Daikon radish.

  3. Prepare 180 ml of Water.

  4. You need 2 tbsp of Soy sauce.

  5. It’s 2 tbsp of Mirin.

  6. You need 1 tbsp of Sugar.

  7. Prepare 1/2 tbsp of Grated ginger.

  8. You need 1 tsp of Japanese dashi powder.

Here we make a classic, Buri Daikon.

Buri-daikon is a much loved winter dish in Japan.

It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in.

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 regional specialty of the area around Toyama Bay in Japan.

There's nothing quite like eating simmered daikon radish.

It's soft and juicy and carries with it all the flavor you.