Buri Daikon with Soy-Ginger Glaze

Ingredients

• 4 yellowtail fillets (Buri), about 200g (7oz) each 4 yellowtail fillets (Buri), about 200g (7oz) each
• 1 large daikon radish, peeled and sliced into thick rounds 1 large daikon radish, peeled and sliced into thick rounds
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 40g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, combine the dashi broth, soy sauce, mirin, sugar, and grated ginger. Bring to a boil over medium heat.
2. 2.
   Add the daikon radish slices to the pot and simmer for 10 minutes, or until slightly tender.
3. 3.
   Gently place the yellowtail fillets into the pot, ensuring they are fully submerged in the broth.
4. 4.
   Reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through and the daikon radish is tender.
5. 5.
   Carefully remove the fish and daikon radish from the pot and transfer to serving plates.
6. 6.
   Increase the heat to medium-high and cook the broth for an additional 5 minutes to reduce and thicken the glaze.
7. 7.
   Pour the glaze over the fish and daikon radish.
8. 8.
   Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Yellowtail (Buri) — Ensure the yellowtail fillets are fresh and of high quality. Look for fillets that are firm, moist, and have a vibrant color. If yellowtail is not available, you can substitute it with other fatty fish such as mackerel or salmon.
• Daikon radish — Choose a daikon radish that is firm and has a smooth skin. The radish should be slightly sweet and mild in flavor. If daikon radish is not available, you can use turnips as a substitute.

Tips & Tricks

• To enhance the flavor of the glaze, you can add a splash of sake or rice vinegar.
• For a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil to the glaze.
• Serve Buri Daikon with steamed rice to soak up the delicious broth.
• If you prefer a thicker glaze, you can mix a small amount of cornstarch with water and add it to the simmering broth.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve Buri Daikon hot as a main course, accompanied by steamed rice and a side of pickled vegetables. The tender fish and daikon radish can be easily enjoyed with chopsticks or a fork.

Presentation advice

Arrange the yellowtail fillets and daikon radish slices on a plate, drizzle the glaze over them, and garnish with sliced green onions. The vibrant colors of the dish, along with the glossy glaze, will create an appetizing presentation.