📝 About This Recipe
Buri Daikon is a quintessential Japanese winter comfort dish that showcases the harmony between fatty, seasonal yellowtail and tender, juice-soaked daikon radish. As the ingredients simmer in a sweet and savory ginger-infused soy broth, the radish transforms into a translucent sponge that absorbs the rich umami of the fish. This classic 'Nimono' dish is a masterclass in patience and technique, resulting in a melt-in-your-mouth texture that warms the soul on a cold evening.
🥗 Ingredients
Main Ingredients
- 1 lb Yellowtail (Buri) fillets or collar (cut into 2-inch chunks; collar/bone-in pieces provide the best flavor)
- 1.5 lb Daikon Radish (peeled and sliced into 1-inch thick rounds)
- 2 inch piece Fresh Ginger (half sliced into rounds, half julienned for garnish)
- 1 tablespoon Rice (for pre-boiling) (uncooked grains or a splash of rice-washing water)
- 1 teaspoon Salt (for prepping the fish)
The Simmering Liquid
- 2 cups Water
- 1/2 cup Sake (Japanese rice wine)
- 4 tablespoons Soy Sauce (use high-quality Japanese soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sugar (granulated or cane sugar)
For Garnish
- 2 stalks Green Onions (finely sliced)
- 1 pinch Yuzu zest (optional, for a citrusy aroma)
👨🍳 Instructions
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1
Prepare the daikon by peeling the skin deeply (about 2-3mm) to remove the fibrous outer layer. Cut into 1-inch rounds and 'bevel' the sharp edges with a vegetable peeler to prevent them from breaking during simmering.
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2
Place the daikon in a pot with enough water to cover them. Add the tablespoon of rice grains (this removes the bitterness and keeps the radish white). Bring to a boil, then simmer for 15 minutes until a skewer passes through easily. Drain and rinse.
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3
While daikon simmers, sprinkle salt over the yellowtail chunks and let sit for 10 minutes. This draws out moisture and any 'fishy' odors.
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4
Perform 'Shimofuri' (frosting): Place the salted fish in a colander and pour boiling water over it until the surface turns white. Immediately plunge into cold water and gently wash away any blood, loose scales, or grey bits.
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5
In a clean, wide heavy-bottomed pot or deep skillet, combine the 2 cups of water, sake, and the sliced ginger rounds.
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6
Add the pre-boiled daikon and the cleaned yellowtail pieces to the pot in a single layer if possible.
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7
Bring the liquid to a simmer over medium heat. Carefully skim off any foam or impurities that rise to the surface with a fine-mesh skimmer.
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8
Add the sugar and mirin. Cover with an 'Otoshibuta' (a drop-lid) or a piece of parchment paper cut to fit inside the pot. This ensures the heat and flavor circulate evenly without the need for stirring.
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9
Simmer for 5 minutes, then add the soy sauce. Replace the drop-lid and reduce heat to low.
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10
Simmer gently for 20-30 minutes. The liquid should reduce by about half and become slightly syrupy, while the daikon turns a beautiful amber color.
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11
Turn off the heat and let the dish sit for at least 20 minutes (or up to several hours). This 'resting' phase is crucial as the daikon absorbs the most flavor while cooling.
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12
Reheat gently before serving. Arrange a piece of fish and several radish rounds in a shallow bowl, spooning a generous amount of the reduced glaze over the top.
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13
Garnish with the julienned ginger (needle-ginger), sliced green onions, and a touch of yuzu zest if using.
💡 Chef's Tips
The 'Shimofuri' blanching step is non-negotiable; it ensures a clean, elegant broth without fishy aftertastes. Beveling the edges of the daikon (Mentori) prevents the pieces from bumping into each other and disintegrating. If you can't find yellowtail, fatty cuts of amberjack or even salmon can work, though the flavor profile will change. Always use a drop-lid (Otoshibuta) to keep the ingredients submerged in a small amount of liquid, which intensifies the seasoning absorption. Like many stews, Buri Daikon tastes even better the next day after the flavors have fully matured.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot Japanese short-grain white rice to soak up the extra sauce. Pair with a chilled or warm Junmai Sake to complement the rich, fatty notes of the yellowtail. A side of Miso Soup with tofu and wakame provides a nice salty contrast to the sweet simmered broth. Add a small dollop of Karashi (Japanese hot mustard) on the side of the bowl for a spicy kick that cuts through the richness. Lightly pickled cucumbers (Sunomono) offer a refreshing acidity to cleanse the palate between bites.