Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

Name: Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 young yellowtail (Inada) fillets; 1/4 Daikon radish; to taste Scallions; 1/2 cup sake; 3 Tbsp soy sauce; 1 Tbsp mirin; 1 small chunk ginger

Fushicche @cook_2448266

Japan

This recipe, called "Inada Daikon no Nimono" in Japanese, will let you get a taste of mom's homestyle cooking from Japan. The combination of yellowtail fish (called "inada" in Japanese) and daikon radish is so good!

Fushicche @cook_2448266

Saved

Ingredients

45 mins

2 servings

4young yellowtail (Inada) fillets
1/4Daikon radish
to tasteScallions
1/2 cupsake
3 Tbspsoy sauce
1 Tbspmirin
1small chunk ginger

Saved

Steps

45 mins

1

Cut the daikon into 2 cm thick slices, rounding off the pointy edges with a knife (this prevents it from losing its shape during cooking). Pre-boil until daikon is soft but not mushy.
2

In a separate pot, bring some water to a boil. Add the fish to the pot and cook until the fish changes color. Drain pot and set aside fish aside.
3

In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil. Return the fish to the pot and simmer for about 10 minutes on medium.
4

Add daikon to the pot along with 2 cups of water and bring to a simmer again. Let cook for several minutes until the daikon and fish are well flavored. Serve garnished with scallions.