Japanese cuisine · Soups & Stews

Buri Daikon

Yellowtail pieces and thick daikon slices braised soft in a sweet soy-ginger sauce until everything glistens.

Ingredients · for 4 servings

• 4 yellowtail fillets (approx. 150 g each, or substitute salmon fillets)
• 800 g daikon radish
• 1 piece ginger (5 cm)
• 200 ml sake
• 100 ml soy sauce
• 3 tbsp mirin
• 2 tbsp sugar
• 400 ml water
• 1 bunch spring onion

Instructions

1. Place the fish pieces in a bowl, pour boiling water over them, shock immediately in cold water and rinse off any coagulated protein residue - this removes the fishy taste.
2. Peel the daikon, cut into 3 cm thick slices, bevel the edges all around and pre-cook the slices in plenty of water for 15 min., until a skewer slides in easily.
3. Cut the ginger into paper-thin slices and bring to a boil with sake, soy sauce, mirin, sugar and the water in a wide pot.
4. Add the drained daikon slices in a single layer, cover with a parchment paper lid resting directly on top and braise over medium heat for 20 min.
5. Tuck the fish pieces in among the daikon, cover again and let simmer for another 15 min., basting twice with the sauce, until it has reduced syrupy.
6. Carefully lift the daikon and fish into shallow bowls, pour over the remaining sauce and serve hot sprinkled with diagonally cut spring onion.