Japanese Simmered Yellowtail and Daikon
Quick answer
Yellowtail and daikon are simmered in a dashi broth seasoned with soy sauce, mirin, and sake until the braising liquid concentrates around the fish.
What makes this special
- Buri daikon simmers fatty winter yellowtail and radish until the dashi turns rich and dark.
- Peak-fat yellowtail in December to January builds the richest broth
- Pre-boiled daikon loses bitterness then absorbs yellowtail's rendered fat
Key ingredients
Core cooking flow
- 1 Cut 500 g daikon into 2 cm rounds and parboil in boiling water for about 10 minutes.
- 2 Place 700 g yellowtail in a sieve or shallow tray and pour hot water evenly over the surface.
- 3 Add 500 ml dashi, 4 tbsp soy sauce, 3 tbsp mirin, 3 tbsp sake, and 1 tbsp sugar to the pot.
Yellowtail and daikon are simmered in a dashi broth seasoned with soy sauce, mirin, and sake until the braising liquid concentrates around the fish. The daikon absorbs the rich stock as it cooks, turning tender and translucent with a deep savory flavor throughout. Sliced ginger added to the pot neutralizes the fishiness without masking the yellowtail's natural richness. Sugar tempers the salt in the soy, producing a glaze that coats the skin and clings to the daikon. The dish is best from December through January, when yellowtail carries its peak fat content and yields the most flavorful braising stock.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 500 g daikon into 2 cm rounds and parboil in boiling water for about 10 minutes.
Drain when the edges turn translucent and the centers begin to soften, so bitterness drops and the seasoning can soak in later.
- 2Heat
Place 700 g yellowtail in a sieve or shallow tray and pour hot water evenly over the surface.
When the outside turns pale, pat it dry and keep the ginger ready to control fishiness without cooking the fish through.
- 3Control
Add 500 ml dashi, 4 tbsp soy sauce, 3 tbsp mirin, 3 tbsp sake, and 1 tbsp sugar to the pot.
Warm over medium heat, stirring until the sugar dissolves, then bring it just to a steady simmer.
- 4Heat
Set the parboiled daikon in the pot first, then place the yellowtail and 1 tsp ginger on top.
Once the liquid bubbles again, lower the heat and skim off foam so the broth stays clean and not muddy.
- 5Control
Cover and simmer gently over low heat for 20-25 minutes.
Spoon the braising liquid over the fish once or twice during cooking, keeping the skin glossy and preventing the yellowtail from drying out.
- 6Finish
Turn off the heat when the liquid has reduced by about half and a chopstick slides easily into the daikon.
Keep covered for 5 minutes, then serve the fish and daikon with some reduced sauce spooned over.
After the steps
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