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  • Writer's pictureMiwa

Japanese-Style Simmered Yellowtail with Daikon Radish/ ぶり大根









 

 

<Japanese-Style Simmered Yellowtail with Daikon Radish/ ぶり大根>


<Yield> 2 servings


<Prep time> 15 minutes


<Cook time> 60 minutes ( It varies depending on the type of rice cooker you use)


<Ingredients>

  • 4 slices of yellowtail fish (400g)

  • 1/2 daikon radish (300g) 2 inch diameter ×5 inch 

  • a couple pinch Salt for fish

  • 4 sliced ginger (20g)

  • 1 Green onion / leek ( 100g)



 Seasonings

  • 1 ½  tablespoons  sugar

  • 2 ½   tablespoons soy sauce

  • 2 ½  tablespoons mirin

  • 3 tbsp  rice wine/ sake

  • 1 cup (200ml)  water


★Find Japanese ingredients here.


<Instructions>

  1. Cut the yellowtail fish into halves and lightly salt them. Let them sit for about 5-10 minutes.

  2. Peel the daikon radish and slice it into 1inch / 2cm thick half-moon pieces.

  3. Pour boiling water over the salted yellowtail fish briefly until the surface turns white.

  4. Rinse the fish under cold water to remove any impurities.

  5. In a rice cooker, add all the ingredients and seasonings listed under Seasonings. Start the rice cooker on the regular cooking setting.

  6. Once the cooking cycle is complete, switch off the rice cooker's keep-warm function and let it sit for an hour.

  7. You can enjoy it immediately, but the flavors will deepen if you let it sit for a little while longer.

Feel free to adjust the seasoning and ingredients according to your taste preferences.



<Miwa’s tips>

1 It's also okay to use carrots or Chinese cabbage instead of daikon radish. 


2 You can use salmon instead of yellowtail fish, but it will result in a slightly milder flavor. Mild fish like cod are not suitable for this recipe.


3 You can also replace fish with chicken thigh or pork rib.


4The room will smell like fish, and the rice cooker may retain the odor. This is a friendly reminder before giving it a try (^_-)-☆


<Storage time>

Store it in an airtight container in the fridge for 2 days.


2024/05/25 MIWA




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