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The ingredients needed to cook Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish:
- Prepare 2 Yellowtail fillets
- Prepare 15 cm Daikon radish
- You need 180 ml Water
- Get 2 tbsp Soy sauce
- Prepare 2 tbsp Mirin
- You need 1 tbsp Sugar
- You need 1/2 tbsp Grated ginger
- You need 1 tsp Japanese dashi powder
Instructions to make Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish:
- Chop the yellowtail fillets in half and simmer slightly in boiling water. Rinse lightly to remove any fishy smell.
- Chop the daikon into chunks and boil in rice water until it can be poked thoroughly with a skewer (about 10 minutes). Rinse lightly with water.
- Boil water and condiments in a pot. Add the yellowtail and daikon. Cover with a small lid that sits right on top of the food (otoshibuta) and simmer for about 20 minutes over medium heat until the sauce is reduced to 1/3.
It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar, sake and shoyu. Simmering the buri heads produces an unbelievably gelatinous saucy dashi. Both Yellow Tail (Buri) and Japanese Radish (Daikon) are seasonal food in winter. This "Buri Daikon" is a popular dish in winter and is made at home well. As same as other Japanese Nimono (Simmered foods), it is cooked without any oil.
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