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Buri Daikon (Simmered Yellowtail and Daikon)
Serves 2–3 · About 1 hr (15 min of this is just pre-boiling the daikon, and 10 min is letting it sit with the heat off)
A winter simmered dish: yellowtail and daikon cooked slowly in a sweet-salty broth of soy sauce and sugar.
① Pre-boil the daikon→② Prepare the yellowtail→③ Simmer together→④ Coat with the sauce→⑤ Turn off the heat and let sit
What to buy
Fish
Vegetables
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How to make it
1
Cut and pre-boil the daikon
- On the cutting board, cut the daikon into rounds 2 cm thick, and peel thickly with a knife
- Cut large ones in half (half-moons)
- Put the daikon in a pot, add water (about 1 L) to cover it, and put over medium heat
- When it boils, turn the heat down a little, boil about 15 minutes, and drain in a strainer
How to tell it's doneA bamboo skewer (or chopstick) goes in easily into the daikon.
2
Prepare the yellowtail
- On the cutting board, cut each yellowtail fillet into 2–3 pieces
- Sprinkle 1/2 tsp salt on both sides and leave for 10 minutes. Meanwhile, boil water (about 500 ml) in a kettle or pot
- Put the yellowtail in a bowl, wipe off the water that came out with paper towels, then pour the boiling water over all of it
- Right away, change to cold water to cool, and rub the surface with your fingers to remove scales and blood clots
- Cut the ginger with the skin on into thin slices (5–6 slices) on the cutting board
How to tell it's doneThe surface of the yellowtail has turned whitish, and the slimy stuff has come off.
Be carefulWhen using boiling water, put the bowl in the sink so it doesn't get on your hands.
3
Simmer the daikon and yellowtail
- Put 400 ml water, 3 tbsp sake, 2 tbsp sugar, 2 tbsp mirin and the ginger in a pot, line up the daikon from step 1, and put over medium heat
- When it boils, put the yellowtail from step 2 in the spaces between the daikon
- Scoop out the brownish foam (scum) that comes up with a ladle and throw it away
- Add 3 tbsp soy sauce
- Cut a circle of foil a little smaller than the pot and put it right on top of the food (a drop lid). About 20 minutes over medium-low heat
How to tell it's doneThe daikon is light brown. Break the thickest piece of yellowtail with chopsticks: it's whitish all the way through, with no red see-through parts.
Be carefulLift the foil to check halfway. If the broth is almost gone, add 50 ml water.
Be carefulYellowtail falls apart easily, so don't stir while it simmers.
4
Coat with the sauce
- Take off the foil and turn to medium heat
- Scoop the broth with a spoon and pour it over the yellowtail and daikon again and again
How to tell it's doneThe broth has gone down to about half, and the yellowtail looks shiny.
Be carefulWhen the broth gets low, it burns easily. Do not leave the pot.
5
Turn off the heat and let sit
- Turn off the heat, put the lid on and leave for 10 minutes (the flavor soaks into the daikon as it cools)
- Taste it. If the flavor is weak, add soy sauce 1 tsp at a time and warm again over low heat for 1 minute
- Put in bowls and pour the broth over
ReadyThe cut side of the daikon is brown all the way to the center.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It smells fishyYou skipped the salt, boiling water or scale removal in step 2. Next time, always pour boiling water over, then wash with water.
The daikon is hardNot pre-boiled enough in step 1. Boil until a bamboo skewer goes in easily, then simmer.
The inside of the daikon is still whiteIt didn't sit long enough in step 5. Letting it sit longer with the lid on lets the color soak in.
The yellowtail fell apartYou stirred while it simmered in step 3. Next time, don't move it. Just pour the broth over.
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