Buri Daikon Recipe

Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth.  This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter.

Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. Hamachi, which is well known for Nigiri Sushi, is the young yellowtail 20″ (50cm) in size, about 2 years old, while Buri is 30″ (75cm) or bigger, about 4 years old.  Buri is the fattest and most flavorful in winter since it’s about breeding time.

Daikon radish is also in season in winter.  Daikon is available all year round, but the taste is the best when grown in cold weather.  The top (closer to the leaves) is sweet, and it becomes spicier as it goes down to the bottom end.

It is a quite easy recipe, but proper preparation makes a difference.  Blanching the fish in boiling water for a couple of seconds is very important to remove any unwanted smell of the fish.   Also pre-cooking the Daikon makes it better for absorbing flavors when cooked in the seasoned broth.  There are more steps than just putting everything in a pot. Trust us, it will taste much better this way.

Try Buri Daikon for dinner on a cold evening in winter.  This will satisfy and warm you up very well!

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4.50 from 2 votes

Buri Daikon Recipe

Course: Main Course

Cuisine: Japanese

Keyword: daikon, yellowtail

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Ingredients

• 3 yellowtail fillets about 300g
• 1/2 large Daikon radish
• 20 g ginger root
• 1 1/2 cup water
• 1/3 cup Soy Sauce
• 1/3 cup Sake
• 1/4 cup Mirin
• 3 Tbsp sugar

Instructions

• Cut fillets into 3 pieces, and blanch in boiling water for a couple of seconds . Remove from water and set aside.
• Cut Daikon radish into 1″ thick rounds. Then peel and cut into halves. Round off the sharp edges. In a pot boil enough water to cover, and cook Daikon for 15 minutes until easily pierced with a toothpick. Strain water and set aside.
• Cut ginger thinly, like matchsticks.
• In a medium pot, add water, Soy Sauce, Sake, Mirin, and sugar, and let boil. Add fish, Daikon, and ginger. Cover with parchment paper and cook 25 minutes. Cool completely. Serve at room temperature or reheat.

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