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Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese yellowtail simmered with daikon radish. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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.

Japanese Yellowtail Simmered with Daikon Radish is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Japanese Yellowtail Simmered with Daikon Radish is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you can achieve it.

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

1. Get 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
2. Prepare 80 gx 4 Daikon radish cut into thick pieces
3. Make ready 2-3 pieces Ginger,thinly sliced
4. Take 2 cups Water—–A
5. Prepare 1 cup Dark soy sauce—– a
6. Take 3 tbsp Cooking sake, mirin—–A
7. Get 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.

Instructions 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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