Buri Daikon

Name: Buri Daikon
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400g yellowtail (buri) pieces, including collar or bony cuts; 1/2 daikon radish, peeled and cut into thick rounds; A thumb of ginger, sliced, plus shreds to serve; 100ml sake and 3 tbsp mirin; 4 tbsp soy sauce; 2 tbsp sugar; 400ml water or dashi

ぶり大根/BOO-ree DIE-kon/

Also known as: Simmered Yellowtail and Daikon, Japanese Yellowtail with Radish

About this dish

Yellowtail simmered with chunks of daikon radish in a sweet soy, sake and ginger broth until the radish is soaked with flavour.

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Ingredients

🐟400g yellowtail (buri) pieces, including collar or bony cuts

🥬1/2 daikon radish, peeled and cut into thick rounds

🫚A thumb of ginger, sliced, plus shreds to serve

🍶100ml sake and 3 tbsp mirin

🫙4 tbsp soy sauce

🍬2 tbsp sugar

💧400ml water or dashi

Method

Serves 2

Parboil the daikon for 15 minutes until a skewer goes in easily.

Pour boiling water over the fish, then rinse in cold water to clean it.

Bring the water, sake and ginger to the boil and add the fish and daikon.

Add the sugar, mirin and soy and simmer under a drop lid for 30 minutes.

Let it rest so the daikon soaks up the sauce, then serve with shredded ginger.

✓ What Makes it Authentic

Buri daikon is a winter home-cooking classic in Japan, when yellowtail (buri) is fattiest and daikon at its sweetest.

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