Japanese Yellowtail Simmered with Daikon Radish

Name: Japanese Yellowtail Simmered with Daikon Radish
Yield: 4 servings
Cuisine: American
Ingredients: 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass); 80 gx 4 Daikon radish cut into thick pieces; 2-3 pieces Ginger,thinly sliced; 2 cups Water-----A; 1 cup Dark soy sauce----- a; 3 tbsp Cooking sake, mirin-----A; 100-200 g Sugar-----A; Salt (for preparation purposes), a small amount; Spinach＆thinly shredder ginger(for garnish)

Brand Oita Exportation Promotion Council @cook_14522054

OITA CITY , JAPAN

A classic Japanese yellowtail dish out that brings out the wonderfulness in Japanese cuisine!

Brand Oita Exportation Promotion Council @cook_14522054

OITA CITY , JAPAN

A classic Japanese yellowtail dish out that brings out the wonderfulness in Japanese cuisine!

Saved

Ingredients

4 servings

80 gx 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
80gx 4 Daikon radish cut into thick pieces
2-3 piecesGinger,thinly sliced
2 cupsWater-----A
1 cupDark soy sauce----- a
3 tbspCooking sake, mirin-----A
100-200 gSugar-----A
Salt (for preparation purposes), a small amount
Spinach＆thinly shredder ginger(for garnish)

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Steps

1

1. Boil daikon radish pieces for 20~30 minutes till they're soft enough to be pierced through with a bamboo skewer. (Alternatively, microwave for 10~15 minutes.)
2

2. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked.
3

3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
4

4. Place the par-cooked daikon radish and fish fillets in the cooking liquid and simmer for 10 minutes. Keep an eye out so they don't burn.
5

5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
6

6. Garnish with blanched spinach and finely shredded ginger to serve.