Dinner · 50 min · japanese

Buri Daikon

Japanese flavors, weeknight effort. Yellowtail collar meets daikon in a 50-minute dinner worth keeping in rotation.

Ingredients

• 1.5 lb Yellowtail collar
• 1 lb Daikon
• 0.33 cup Soy sauce
• 0.25 cup Mirin
• 0.25 cup Sake
• 2 tbsp Sugar
• 4 slices Fresh ginger
• 1 cup Dashi

Steps

1. Blanch the yellowtail 2 minutes and rinse — collars are bony and rich, and the blanch keeps the broth clean.
2. Cut the daikon into thick rounds and pre-simmer 15 minutes until nearly tender; it drinks up the flavor later.
3. Simmer the dashi, soy, mirin, sake, sugar, and ginger 3 minutes. Add the daikon and yellowtail, cover with a drop-lid, and simmer 20 minutes.
4. The dish is done when the daikon is translucent to the center and the fish is glazed.
5. Serve with the reduced sauce spooned over. Winter yellowtail is at its fattiest — this is the dish built for it.

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