Discover our must-try Buri Daikon recipe featuring tender yellowtail and crisp daikon simmered in a savory broth. Quick, easy, and comforting!
Braised Yellowtail & Daikon (Buri Daikon)
Difficulty: ★★★☆☆2
servings10
minutes20
minutesBraised Yellowtail & Daikon (Buri Daikon) Ingredients
350g (about 12 oz) daikon radish
Substitute: If daikon is unavailable, try turnips or large radishes, though flavor will differ.2 slices yellowtail (buri) fillet (approx. 150g total)
Substitute: Salmon fillets or another firm fish with moderate fat.- Broth (Simmering Sauce)
1 cup (240 ml) water
(Slightly less than the “1 cup” if you prefer a more concentrated sauce. The original recipe calls for 200 ml, but with some overhead.)1½ tablespoons soy sauce (light or regular)
1 tablespoon sake
Substitute: Dry sherry or white wine.1 tablespoon sugar
1 piece fresh ginger, about 1 inch (julienned)
Substitute: 1/2 teaspoon ginger paste if fresh is unavailable, though fresh is recommended.
Braised Yellowtail & Daikon (Buri Daikon) Directions
- Prep & Microwave the Daikon
Peel the daikon and slice into 1 cm (about 1/2 inch) half-moons.
Arrange daikon slices on a microwave-safe plate/bowl.
Sprinkle with 1 tablespoon water to help steam, then cover with plastic wrap.
Microwave on 600W for 6 minutes, or until a skewer pierces the daikon easily.
Drain in a colander to remove excess moisture.
Tip: Microwaving daikon shortens overall simmer time. - Prepare the Yellowtail & Ginger
Yellowtail: Cut into chunks about 3 cm (1 inch) wide. This ensures even cooking and helps the sauce penetrate.
Ginger: Peel, then julienne into thin strips. Optionally, soak them briefly in water to mellow the bite if preferred. - Combine Broth & Start Simmering
In a small pot or saucepan, mix all Broth (Simmering Sauce) ingredients:1 cup water
1½ Tbsp soy sauce
1 Tbsp sake
1 Tbsp sugar
Julienned ginger
Bring to a gentle boil over medium heat. - Add Fish & Daikon
Once the broth boils, add the yellowtail pieces.
Skim off any foam (aku) that appears on the surface for a cleaner taste.
Carefully place the microwaved daikon into the pot.
Cover with a drop lid (otoshibuta) or loosely with a regular lid, and maintain a medium heat. - Simmer & Finish
Let the dish simmer for 15 minutes, spooning broth over the fish and daikon occasionally.
Adjust heat if the liquid reduces too quickly; you want enough sauce to lightly coat the ingredients.
After 15 minutes, turn off the heat.
Let it rest a couple of minutes for flavors to settle. - Serve
Plate the daikon and yellowtail with some of the remaining sauce.
Garnish with the ginger strips if desired.
Enjoy with steamed rice or miso soup for a classic Japanese home-style meal.
Notes
- Tips & Points
Microwave Shortcut: Briefly cooking the daikon in the microwave softens it, reducing stovetop simmer time.
Choosing Fish: Buri (yellowtail) is classic. If unavailable, salmon or mackerel fillets can provide a similar richness.
Taste Test: If the sauce is too strong, add a splash of water; if too mild, simmer slightly longer uncovered.
Drop Lid (Otoshibuta): Helps ingredients absorb flavor by keeping them submerged. A piece of foil with a small hole can substitute.
Ginger: Fresh ginger is key to offset any fishy note and provide a warming aroma.