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Buri daikon
Yellowtail and daikon simmered in soy
Buri daikon (ぶり大根): yellowtail and daikon simmered together in soy, mirin and ginger
In Toyama on the Sea of Japan, the winter buri (yellowtail) is fattest in December, and buri daikon is the dish every home makes then: chunks of yellowtail, often the bony collar, simmered with thick rounds of daikon in soy, sugar, sake and ginger until the radish turns caramel-brown and soaks up the rich fish juices. It is a cold-night dish eaten with rice and sake for those who drink. A portion is about 320 kcal. Sake and mirin contain alcohol but are simmered for a long time; the notes give alcohol-free swaps. The common mistake is putting raw fish straight into the pot; blanch it first, or the broth turns cloudy and fishy. Chef's tip: pre-cook the daikon in rice-washing water or with a spoon of rice; it loses its bitterness and absorbs the broth twice as fast.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb daikonpeeled, cut into 3 cm rounds then halved
- 1 tbsp uncooked rice
- 1 ⅛ lb yellowtail (buri) pieces or collarcut into large chunks
- 1 ⅝ in fresh gingerhalf sliced, half cut into fine strips
- 2 cups water
- ½ cup sakecontains alcohol; or water with 1 tsp rice vinegar
- 2 tbsp sugar
- 2 tbsp mirincontains alcohol; or 2 tsp sugar
- 4 tbsp soy sauce
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What you'll need
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Method
0/6 doneStep 1: Put 1 ⅓ lb daikon in a pan with 1 tbsp uncooked rice and water to cover. Boil for 15 minutes, until a skewer goes in with slight resistance. Drain and rinse.
15 minStep 2: Meanwhile, sprinkle 1 ⅛ lb yellowtail (buri) pieces or collar lightly with salt and leave in the fridge for 10 minutes. Pour boiling water over it until the surface turns white, then rinse in cold water, removing any blood or scales.
10 minStep 3: Put the daikon, fish, sliced ¾ in fresh ginger, 2 cups water and ½ cup sake in a wide pan. Bring to the boil, skim off any foam and boil for 2 minutes.
4 minStep 5: Add 4 tbsp soy sauce and simmer for 12–15 minutes more, spooning the broth over now and then, until the daikon is deep brown and tender right through and the liquid has reduced by half. The fish should be opaque and flake easily.
15 minStep 6: Serve in bowls with the broth, topped with the shredded ¾ in fresh ginger.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 24 g
- Carbs
- 16 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does buri daikon take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of uncooked rice?
- Any long-grain rice, same amount.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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