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Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, japanese yellowtail simmered with daikon radish. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Japanese Yellowtail Simmered with Daikon Radish is something that I’ve loved my whole life. They are fine and they look wonderful.

There's nothing quite like eating simmered daikon radish. It likes to decorate it's hair with slivered pieces of ginger, not only for looks but to enhance the flavor. If ginger isn't around, mitsuba (Japanese parsley) or kaiware daikon (daikon sprouts) are alternative styles, also in season.

To get started with this particular recipe, we have to first prepare a few components. You can cook japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:

1. Take 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
2. Prepare 80 gx 4 Daikon radish cut into thick pieces
3. Prepare 2-3 pieces Ginger,thinly sliced
4. Get 2 cups Water—–A
5. Prepare 1 cup Dark soy sauce—– a
6. Make ready 3 tbsp Cooking sake, mirin—–A
7. Prepare 100-200 g Sugar—–A
8. Make ready Salt (for preparation purposes), a small amount
9. Prepare Spinach＆thinly shredder ginger(for garnish)

Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar Buri-no-ara (chunks of yellowtail head), like tai-no-ara (chunks of red snapper head) is popular among Japanese for simmering in sweetened. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root.

Steps to make Japanese Yellowtail Simmered with Daikon Radish:

1. 1. Boil daikon radish pieces for 20~30 minutes till they're soft enough to be pierced through with a bamboo skewer. (Alternatively, microwave for 10~15 minutes.)
2. 2. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked.
3. 3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
4. 4. Place the par-cooked daikon radish and fish fillets in the cooking liquid and simmer for 10 minutes. Keep an eye out so they don't burn.
5. 5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
6. 6. Garnish with blanched spinach and finely shredded ginger to serve.

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So that’s going to wrap this up for this special food japanese yellowtail simmered with daikon radish recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!