Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu

Buri daikon(Japanese amberjack with daikon radish) | Our Regional Cuisines

RECIPE

Ingredients

  • Yellowtail fillet 50g x 4 slices
  • Yellowtail fillet 200g
  • Daikon radish 500g
  • ginger 50g
  • Sake 50cc
  • A] Dark soy sauce 2 to 3 tbsp.
  • A] Light soy sauce 2 tbsp.
  • A] Hon mirin (Japanese sweet cooking rice wine) 4 to 5 tbsp.
  • A] Sugar To taste

How to cook

  • 1. Cut radish into 3cm-thick slices, bevel, make shallow crosswise slits on one side, and pre-boil. Cut half of the ginger into thin slices and shred the rest.

  • 2. Wash yellowtail in cold water, dip in boiling water to remove blood and slime.

  • 3. Put radish, yellowtail, sake, and thinly sliced ginger in a pan, add water to a simmer over high heat, bring to a boil, reduce heat to medium, and simmer for 15 minutes while removing scum.

  • 4. Add seasoning A and simmer over low heat until the flavor is absorbed. Add sugar to taste if you prefer a sweeter taste. If you leave it overnight, the daikon will soak up the cooking liquid and become even tastier.

  • 5. Serve in bowls and garnish with shredded ginger.

provider : NPO Kirishima Food and Nutrition Research Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516