Buri-daikon (Yellowtail with Daikon Radish) – Healthy Japanese Home Cooking
vol.6 see all recipes I’ve put together a series of tasty recipes for healthy Japanese dishes that are simple to make, wherever in the world you might be. I hope you’ll enjoy mastering Japanese home cooking while learning how to use ingredients that are good for health and beauty.
One of winter’s most delicious simmered fish dishes is buri-daikon. Buri – known as yellowtail or Japanese amberjack in English – infuses the sweet, succulent daikon radish with its rich umami, creating a taste sensation that makes this a popular home-cooked dish. Yellowtail is a fish that is deeply rooted in Japanese culinary culture, used in celebratory dishes at weddings and New Year, as well as frequently being served in more ordinary meals char-grilled or as sashimi. Nutritionally speaking, it is said to have even more DHA and EPA – fatty acids believed to be good for brain development, as well as having anti-aging properties – than mackerel and salmon. The dark red parts of yellowtail flesh contain a lot of iron, so it is believed to be effective in preventing anemia. Simmered fish dishes tend to be regarded as being tricky to cook, because of the smell and difficulty in getting the flavor to infuse the fish. However, anyone can make tasty simmered fish dishes, as long as you obey these three rules: (1) use fresh yellowtail; (2) make sure you put the yellowtail in at the right time; and (3) follow the recipe for the stock to the letter. You’ll get a richer umami if you use cheap offcuts and heads with the skin and bone still attached. This will give the dish a better flavor than if you use yellowtail fillets alone.
・Yellowtail (offcuts, head, fillets) 500-600g ・Daikon radish 1/2 of a whole daikon ・Ginger About 3cm ・Yuzu A little(If unavailable, lemon can be substituted) Stock ◎ Soy sauce 3 tablespoons ◎ Mirin 3 tablespoons ◎ Sake 100ml ◎ Sugar 1.5 tablespoons ◎ Water 220ml
Ingredients (Serves 4)
1.Peel the daikon radish and chop roughly into large pieces. Cut the ginger into thick slices. Rinse the yellowtail thoroughly under cold water to wash off any blood or other impurities and then cut into bite-sized pieces. 2.Place all of the ingredients for the stock into a large saucepan or deep frying pan, add the daikon radish and ginger, and then place on the heat. Cook on a moderately high heat. 3.Once the stock boils, add the yellowtail. Once scum has formed, turn the heat to low and carefully remove the scum. 4.Place a drop lid onto the contents of the pan and simmer on a moderately low heat. Ensure that the flavor infuses the ingredients evenly by basting the contents of the pan with the stock from time to time. 5.Once there’s only a little stock left, stir the pan to cover the ingredients in the remaining stock, giving them a tasty-looking sheen. 6.Serve onto plates and top with fine strips of yuzu peel. TEXT,PHOTO/SUGI AKATSUKI see all recipes Profile:SUGI AKATSUKI Graduate of the University of Tokyo. Researches culinary culture and foods that promote longevity and beauty. Studied basic medical science and life science at university. After studying organic food and Kushi macrobiotics, she began to conduct culinary research independently. Her motto is “simple ways to stay beautiful.” Her specialty is healthy dishes ideal for the busy woman of today. She also teaches yoga and has a popular blog（http://saqai.com/）.