Yellowtail Fish Simmered with Daikon Radish (Buri daikon)
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is for full recipe
Ingredients (serves 3-4)
- 500 g yellowtail fish head and bony areas (the parts left over after filleting)
- 500 g daikon radish
- 3 tbsp rice bran
[For the simmering broth]
- 1000 ml water
- 1 piece kombu kelp, 5 x 10 cm
- 3 1/2 tbsp soy sauce
- 3 tbsp sugar
- 1 tbsp sake
- 1 tsp ginger juice
- Yuzu peel (cut into thin strips), for garnish
Cut the daikon radish into 2-cm thick half-rounds, then bevel the edges with a knife. Put the daikon radish in a pot and add just enough water to cover. Add the rice bran and heat. Cook over medium heat for about 20 min, continuing to add water as necessary to keep the water level just covering the daikon radish.
When the daikon radish has cooked to the point where you can smoothly push a bamboo skewer through it, remove from heat and let cool in the pot until roughly the same temperature as your skin. Wash the rice bran off of the cooled daikon radish.
Allowing the daikon radish to cool in the water it was cooked in helps it keep its natural sweetness.
Cut the yellowtail fish into bite-sized pieces, then sprinkle with a small amount of salt and let rest for 10 min.
Salting the fish will draw out some of its moisture and the gaminess, of the yellowtail fish, while concentrating its flavor.
In a pot, bring water to a boil. Briefly place the yellowtail pieces in, then remove with a slotted spoon or mesh skimmer.
Briefly heating the yellowtail in boiling water helps remove excess fat and gaminess. This makes it easier to flavor, as well.
In a pot, combine the water and kombu kelp from the simmering broth, as well as the yellowtail fish and daikon radish, then heat over medium heat.
When it comes just to a simmer, skim off any foam and add, in this order, the soy sauce, sugar, and sake. Simmer for about 40 min.
Just before serving, pour the ginger juice over top and remove from heat. Serve in dishes, garnished with thinly sliced yuzu peel on top.