Japanese Simmered Yellowtail and Daikon
Yellowtail and daikon radish are simmered together in a dashi-based sauce of soy sauce, mirin, and sake. The fatty yellowtail becomes flaky and rich as it cooks, while the daikon absorbs the concentrated braising liquid and turns translucent. Sugar adds a gentle sweetness to balance the salty soy, and fresh ginger cuts through the fishiness. This is a quintessential Japanese home-cooked dish, best made in winter when yellowtail is at its fattiest.
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Instructions
- 1
Parboil thick daikon slices until partly translucent.
- 2
Pour hot water over yellowtail to remove fishy notes.
- 3
Boil dashi with soy sauce, mirin, sake, sugar, and ginger.
- 4
Add daikon and yellowtail and simmer for 25 minutes.
- 5
Turn off heat when liquid reduces by half and let it rest before serving.
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