Yellowtail and white radish simmered in soy sauce (Buri Daikon, ぶり大根)

Learn Japanese mum’s home cooking! When I was a little girl, I didn’t like buri daikon very much, because of fish smell. However, it brings back my memories of my childhood now.


(2 servings)

  • Yellowtail fillets: 2
  • White radish: 15 cm
  • All-purpose flour: 1 Tsp
  • Soy sauce: 2 tbsp
  • Mirin: 2 tbsp
  • Sugar: 1 tbsp
  • Grated ginger: 1/2 tbsp
  • Dashi broth: 1 cup


  1. Peel a white radish thickly. Slice it into 2 cm thick. (Keep the white radish skin. You can use it for another dish, Daikon Kimpira!)
  2. Dissolve all-purpose flour in 3 tbsp of water and add them to water in a pot. Parboil the white radish and rinse it with running water.
  3. Sprinkle salt over yellowtail fillets, leave them for 10 minutes and rinse them with running water thoroughly.
  4. Pour boiling water onto the yellowtail fillets and rinse with running water thoroughly.
  5. Put dashi and all condiments and bring to a boil. Then add the yellowtail and the radish. Drop a piece of aluminum foil and simmer over medium-low heat for 20 minutes. Boil down until the Dashi broth becomes one third. Now your yellowtail and white radish simmered in soy sauce is ready. いただきます(Itadakimasu)!

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