Recipe: At Home Simmered Amberjack and Daikon Radish

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Recipe: At Home Simmered Amberjack and Daikon Radish
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Recipe: At Home Simmered Amberjack and Daikon Radish Delicious, fresh and tasty.

Simmered Amberjack and Daikon Radish. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper. Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Great recipe for My Family's Easy Simmered Amberjack & Daikon Radish.

Great recipe for Simmered Amberjack and Daikon Radish – Taught by a Chef.

I always make it this way!

Don't boil the sauce down too long and don't let it burn!

You can have Simmered Amberjack and Daikon Radish using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simmered Amberjack and Daikon Radish

  1. It’s 3 of pieces Amberjack filets.

  2. It’s 1 of Salt.

  3. You need 1 of Water used to rinse the rice.

  4. It’s 1 piece of Thinly sliced ginger.

  5. It’s 1 of Finely julienned ginger.

  6. You need 1 of Mitsuba.

  7. You need 1 of A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar].

  8. It’s 1 of B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar].

  9. It’s 1 cup of [2 tbsp mirin].

  10. You need 7 slice of of Daikon radish, each 2 cm thick.

If you are using the bones and head, wash it particularly well.

User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak.

Find Buri Daikon Simmered Yellowtailjapanese Amberjack Radish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

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Simmered Amberjack and Daikon Radish step by step

  1. Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes. Sprinkle with boiling water, then wash carefully in cold water. I didnt use the ara (head and bones) of the amberjack this time. If you are using them, treat them in the same way as the fish fillets..

  2. Slice the daikon radish about 2 cm thick. Peel, and shave off the sharp edges. (Using a vegetable peeler makes this easy.) Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper..

  3. Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total)..

  4. Add the B. ingredients, and coat the fish with the broth..

  5. Add the daikon radish and simmer over low heat for 30 minutes. When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat..

  6. Transfer to serving plates, garnish with ginger and mitsuba, and its done..

Soft flesh of yellow-tail and juicy giant white radish fully soaked with the flavor of the fish.

Bonito or tuna or inada, smaller-size Japanese amberjack can also be used instead of Japanese.

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.