Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) – a delicious recipe with radish, Scallions, sake, soy sauce, mirin, ginger. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the daikon into 2 cm thick slices, rounding off the pointy edges with a knife (this prevents it from losing its shape during cooking).
2
Pre-boil until daikon is soft but not mushy.
3
In a separate pot, bring some water to a boil.
4
Add the fish to the pot and cook until the fish changes color.
5
Drain pot and set aside fish aside.
6
In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil.
7
Return the fish to the pot and simmer for about 10 minutes on medium.
8
Add daikon to the pot along with 2 cups of water and bring to a simmer again.
9
Let cook for several minutes until the daikon and fish are well flavored.
10
Serve garnished with scallions.
18
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 young yellowtail (Inada) fillets, 1/4 Daikon radish, to taste Scallions, 1/2 cup sake, and more.
Yes, Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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