Simmered Kingfish with Daikon (Buri Daikon)

By RecipeTin Japan · 45 min

Ingredients

Instructions

1. Cut the daikon into discs 2 to 2.5 cm thick; halve any very large discs.
2. Trim every edge of the daikon pieces with a peeler or knife (mentori) so they don't crumble while cooking.
3. Pre-cook the daikon following steps 3 to 6 of the Simmered Daikon (Daikon Fukumeni) recipe.
4. Cut the kingfish into large bite-size pieces, sprinkle with the salt and leave for 5 minutes.
5. Bring water to a boil in a wide saucepan, then lower the heat to a gentle boil.
6. Lower the fish pieces into the water on a sieve or slotted spoon, one at a time, and shake gently.
7. As soon as the fish turns white with no raw patches, move it to ice water. Do not overcook.
8. Remove any scum stuck to the fish in the ice water; leave the fish there until needed.
9. Put the water and sake in a shallow pan that fits the daikon in a single layer. Add the daikon, cover with a drop lid and boil; cook about 15 minutes, until the liquid is reduced to about two-thirds of its original depth.
10. Add the sugar and mirin, and keep cooking under the drop lid until the liquid reaches half the height of the daikon.
11. Place the fish on the daikon, scatter over the ginger, and pour the soy sauce over.
12. Cover with the drop lid and cook for 5 minutes.
13. Remove the lids and cook until the sauce is reduced to a small amount.
14. Move the daikon and fish to a serving dish and pour the remaining sauce over. Top with harishōga if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

More recipes with

GingerRiceDaikon