Japanese Yellowtail Simmered with Daikon Radish
Japanese Yellowtail Simmered with Daikon Radish

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, japanese yellowtail simmered with daikon radish. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Japanese Yellowtail Simmered with Daikon Radish is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:
  1. Take 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
  2. Take 80 gx 4 Daikon radish cut into thick pieces
  3. Prepare 2-3 pieces Ginger,thinly sliced
  4. Take 2 cups Water—–A
  5. Take 1 cup Dark soy sauce—– a
  6. Get 3 tbsp Cooking sake, mirin—–A
  7. Make ready 100-200 g Sugar—–A
  8. Make ready Salt (for preparation purposes), a small amount
  9. Prepare Spinach＆thinly shredder ginger(for garnish)
Instructions to make Japanese Yellowtail Simmered with Daikon Radish:
    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.)
    1. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked.
    1. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
    1. 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.
    1. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
    1. Garnish with blanched spinach and finely shredded ginger to serve.

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