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.
2 Yellowtail fillets
15 cm Daikon radish
1 large carrot
1 quarter shredded cabbage
180 ml Water
2 tbsp Soy sauce
2 tbsp sake
2 tbsp Mirin
1 tbsp Sugar
1 knob of Grated ginger or small diced chunks
1 tsp Japanese dashi powder
Chop the yellowtail fillets in half and simmer slightly in boiling water. Rinse lightly to remove any fishy smell.
Chop the daikon into chunks and Rinse lightly with water do the same thing with the carrot.
Shred 1 quarter of a cabbage
Add all the ingredients in to your rice cooker Add the yellowtail and cook for 1 hour in your rice cooker until the sauce is reduced to 1/3.
I hope you enjoy this delicious recipe and please send me your comments
If you enjoy cooking it yourself.