Buri Daikon
Tender yellowtail simmered with daikon radish in a savory-sweet soy broth until fall-apart tender. A classic Japanese comfort dish that's elegant enough for dinner guests.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 32g
Ingredients
- 1.5 lb yellowtail collar or buri fillet (with skin)
- 1 medium (about 10 oz) daikon radish
- ¼ cup low-sodium soy sauce
- 3 tablespoons mirin (sweet rice wine)
- ¼ cup sake (dry rice wine)
- 2 cups water
- 2 inch piece fresh ginger
- 2 stalks scallions
- 1 2-inch piece (optional) kombu (kelp) or dashi stock
Instructions
- 1
Remove the yellowtail from the refrigerator 10 minutes before cooking. If using a collar, cut it into 4-5 even pieces. Pat the fish completely dry with paper towels — removing surface moisture prevents excessive sticking and allows the exterior to develop a light golden color when the broth comes to a simmer.
- 2
Peel the daikon radish using a vegetable peeler or sharp knife, then cut it in half lengthwise. Score the flat side with a crosshatch pattern (cutting about 1/4 inch deep in a 1/2-inch diamond pattern) — this helps the broth penetrate and flavors the interior evenly.
- 3
Slice the ginger against the grain into 4-5 thin pieces about 1/8 inch thick — do not peel it; the skin adds subtle flavor. Trim the scallions, separating the white and light green parts from the dark green tops; slice the white parts into 1-inch pieces and set the dark green tops aside for garnish.
- 4
Pour 2 cups of water into a 10-inch deep skillet or shallow Dutch oven and bring to a boil over medium-high heat. Add the kombu piece if using — it will steep for 2 minutes and infuse the broth with umami depth. (If omitting kombu, skip this step.)
- 5
Carefully place the yellowtail pieces skin-side up into the simmering water. The surface will foam immediately — this is normal. Let it simmer for 2-3 minutes, then skim away the white foam and impurities with a spoon or fine-mesh strainer. This clarifies the broth and gives it a cleaner, more refined appearance.
- 6
Pour in 0.25 cup of sake and 0.25 cup of soy sauce. Stir in 3 tablespoons of mirin. Add the daikon halves (cut-side down so they sit flat in the liquid) and the sliced ginger. Bring everything to a gentle simmer over medium heat — you should see small, steady bubbles breaking the surface, not a rolling boil, which would toughen the fish.
- 7
Add the white and light green scallion pieces. Partially cover the skillet with a lid or parchment paper to maintain steady heat while allowing some evaporation. Simmer gently for 25-30 minutes. The daikon is done when a knife pierces it with no resistance; the yellowtail should be opaque throughout and flake easily with gentle pressure.
- 8
Taste the broth and adjust the seasoning — add 1 teaspoon more soy sauce if you want deeper saltiness, or 1 teaspoon more mirin if you prefer additional sweetness. The broth should be balanced: savory and slightly sweet with a subtle ginger warmth.
- 9
Divide the daikon and yellowtail between 4 shallow bowls. Ladle 0.5 to 0.75 cup of the hot broth into each bowl — aim for enough liquid to half-submerge the daikon and fish. Slice the reserved dark green scallion tops into thin rounds and scatter over the top along with any remaining ginger slices for brightness and aroma. Serve immediately while the broth is steaming hot.
Tools you’ll need
- 10-inch deep skillet or shallow Dutch oven
- vegetable peeler
- sharp knife and cutting board
- spoon or fine-mesh strainer for skimming
- lid or parchment paper
- shallow serving bowls
- ladle
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