Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish

1. 1

   Chop the yellowtail fillets in half and simmer slightly in boiling water.

2. 2

   Rinse lightly to remove any fishy smell.

3. 3

   Chop the daikon into chunks and boil in rice water until it can be poked thoroughly with a skewer (about 10 minutes).

4. 4

   Rinse lightly with water.

5. 5

   Boil water and condiments in a pot.

6. 6

   Add the yellowtail and daikon.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.