Buri Daikon (Yellowtail and Radish Braise)

Name: Buri Daikon (Yellowtail and Radish Braise)
Total time: 1 h
Cuisine: Japanese
Ingredients: Yellowtail appropriate amount; Radish appropriate amount; Mirin appropriate amount; Sugar appropriate amount; Soy sauce appropriate amount; Katsuo dashi appropriate amount; Water appropriate amount

Buri Daikon is a traditional Japanese dish made by cooking yellowtail and radish. The tender radish and fresh yellowtail combine to create a deep flavor.

JapaneseOther

⏱️ 60 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Yellowtailappropriate amount

Radishappropriate amount

Mirinappropriate amount

Sugarappropriate amount

Soy sauceappropriate amount

Katsuo dashiappropriate amount

Waterappropriate amount

Instructions

Use the bottom part of the radish, cut into 2cm thickness, and thinly julienne the peel to use in other dishes.

Score the cut radish so the flavor penetrates well.

Put cold water in a deep pot and add the radish to boil.

Blanch the yellowtail in hot water briefly to remove scales and blood, then rinse in cold water.

Boil the radish in rice water over low heat for 40 minutes.

⏱️ 40m 0s

Once the radish is cooked, add katsuo dashi, mirin, and sugar, and braise for 5 minutes.

⏱️ 5m 0s

Mix soy sauce and dark soy sauce and cook for 15 more minutes to adjust the seasoning.

⏱️ 15m 0s

Serve the finished Buri Daikon in a bowl and garnish with yuzu peel.