Easy Buri Daikon 205kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21001
cooking time 10 minutes
comment Buri daikon is a dish using buri (yellowtail) and daikon (white radish), both popular ingredients in winter in Japan. This is a very simple recipe so anyone can easily make it. When frying the daikon, use the grease from the yellowtail and not oil. Cooking with grease from other ingredients without using oil is one of the basic techniques of Japanese cuisine.
image Have you ever had steamy hot and melt-in-your-mouth daikon soaked in a soy sauce-based fish-flavored sauce?
Yellowtail 130 g
Daikon (white Japanese radish) (grated) 300 g
Soy sauce 1/2 tbsp
(A) Starch 1/2 tbsp
(A) Water 1 tbsp
Ichimi hot pepper (if you like)
Ichimi hot pepper is not essential, if not available.
to taste
Powdered sansho pepper (if you like)
Powdered sansho pepper is not essential, if not available.
to taste

Cut the yellowtail fillet into 3 cm by 2 cm pieces and fry them in a non-stick frying pan.
After both sides are nicely browned, stand them on edge to cook the skin sides, and remove them from the frying pan.

Stir-fry the grated daikon in the same frying pan. When the daikon has blended with the grease left in the pan and turns yellow, add the soy sauce, and add the mixture of the (A) ingredients to thicken.
Place the (1) yellowtail on a dish, and sprinkle with ichimi hot pepper or powdered sansho pepper to taste.

technique If you grill the skin side of the yellowtail well after grilling the both sides, the fishy smell will disappear and the skin will be crunchy and tastier.
  1. Cut the yellowtail fillet into 3 cm by 2 cm pieces and fry them in a non-stick frying pan.
    After both sides are nicely browned, stand them on edge to cook the skin sides, and remove them from the frying pan.
  2. Stir-fry the grated daikon in the same frying pan. When the daikon has blended with the grease left in the pan and turns yellow, add the soy sauce, and add the mixture of the (A) ingredients to thicken.
    Place the (1) yellowtail on a dish, and sprinkle with ichimi hot pepper or powdered sansho pepper to taste.