![Buri Daikon with Soy-Ginger Glaze](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/buri-daikon-with-soy-ginger-glaze--24f755ce-7ef4-4f0c-9136-62c1c5e2b553.png)
Recipe
Buri Daikon with Soy-Ginger Glaze
Golden Delight: Buri Daikon - A Flavorful Japanese Delicacy
4.7 out of 5
Indulge in the exquisite flavors of Japanese cuisine with this delightful recipe for Buri Daikon. This traditional dish combines succulent yellowtail fish with tender daikon radish, simmered in a savory soy-ginger glaze.
Metadata
Preparation time
20 minutes
Cooking time
35 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low-carb, Low-calorie
Allergens
Fish (yellowtail), Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
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4 yellowtail fillets (Buri), about 200g (7oz) each 4 yellowtail fillets (Buri), about 200g (7oz) each
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1 large daikon radish, peeled and sliced into thick rounds 1 large daikon radish, peeled and sliced into thick rounds
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4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
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1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
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2 tablespoons mirin 2 tablespoons mirin
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2 tablespoons sugar 2 tablespoons sugar
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1 tablespoon grated ginger 1 tablespoon grated ginger
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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
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1.In a large pot, combine the dashi broth, soy sauce, mirin, sugar, and grated ginger. Bring to a boil over medium heat.
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2.Add the daikon radish slices to the pot and simmer for 10 minutes, or until slightly tender.
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3.Gently place the yellowtail fillets into the pot, ensuring they are fully submerged in the broth.
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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.
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5.Carefully remove the fish and daikon radish from the pot and transfer to serving plates.
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6.Increase the heat to medium-high and cook the broth for an additional 5 minutes to reduce and thicken the glaze.
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7.Pour the glaze over the fish and daikon radish.
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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.
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