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Buri Daikon (Simmered Yellowtail and Daikon)

Name: Buri Daikon (Simmered Yellowtail and Daikon)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 lb daikon radish (6 inches, 15 cm); 1 lb yellowtail (hamachi, buri) (4 fillets from a Japanese grocery store; use skin-on fillets so they won‘t break easily; you could substitute amberjack, cod, flounder/sole, Japanese butterfish, mackerel, salmon, or sea bream); ½ tsp Diamond Crystal kosher salt; 1 Tbsp sake; 2 knobs ginger (2 inches, 5 cm total); For the Seasonings:; 1 cup water; 4 Tbsp soy sauce; 3 Tbsp sake; 3 Tbsp mirin; 2 Tbsp sugar (you can reduce to 1 Tbsp to cut down on sugar, but I recommend 2 Tbsp for the best result)

Prep 10m

Cook 45m

Total 55m

This Buri Daikon recipe features tender yellowtail fillets simmered with daikon radish in a flavorful and savory broth. The combination of sake, soy sauce, mirin, and ginger creates a delicate and delicious dish that is sure to impress your taste buds. Perfect for a comforting Japanese meal.

Daikon

Yellowtail

justonecookbook.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 4)

1 lb daikon radish (6 inches, 15 cm)

1 lb yellowtail (hamachi, buri) (4 fillets from a Japanese grocery store; use skin-on fillets so they won‘t break easily; you could substitute amberjack, cod, flounder/sole, Japanese butterfish, mackerel, salmon, or sea bream)

½ tsp Diamond Crystal kosher salt

2 knobs ginger (2 inches, 5 cm total)

2 Tbsp sugar (you can reduce to 1 Tbsp to cut down on sugar, but I recommend 2 Tbsp for the best result)

Nutrition Facts

Calories

330kcal

16%
Fat

5g

0%
Saturated Fat

1g

0%
Carbohydrates

19g

0%
Fiber

1g

0%
Sugar

14g

0%
Protein

41g

2%
Cholesterol

93mg

4%
Sodium

225mg

11%

Percent Daily Values are based on a 2,000 calorie diet.

Buri Daikon (Simmered Yellowtail and Daikon)

Ingredients

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts