Cherry & Dennis Helper Habitat

Japanese Yellowtail and Daikon

日式黃鰤煮蘿蔔

Japanese Yellowtail and Daikon — finished dish

Total time: 80 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Thick daikon and yellowtail pieces simmer in a ginger-soy broth for a distinctly Japanese sweet-savoury nimono.

01

Ingredients

Main ingredients

600 g yellowtail steaks
700 g daikon radish
25 g ginger

Ginger braising broth

500 ml water
4 tbsp light soy sauce
3 tbsp mirin
2 tbsp sake
1 tbsp sugar

Japanese Yellowtail and Daikon — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
lidded pot
ladle
kitchen tongs
serving plate
sieve
baking paper
food thermometer

Japanese Yellowtail and Daikon — tools

03

Steps

Japanese Yellowtail and Daikon — Peel daikon and cut into half-moons about three centimetres thick

Step 1

Peel daikon and cut into half-moons about three centimetres thick

Peel daikon and cut into half-moons about three centimetres thick.

Japanese Yellowtail and Daikon — Lightly trim the outer edges of each piece to prevent breaking

Step 2

Lightly trim the outer edges of each piece to prevent breaking

Lightly trim the outer edges of each piece to prevent breaking.

Japanese Yellowtail and Daikon — Cover daikon with water, bring to a boil and simmer fifteen minutes

Step 3

Cover daikon with water, bring to a boil and simmer fifteen minutes

Cover daikon with water, bring to a boil and simmer fifteen minutes.

Japanese Yellowtail and Daikon — Drain daikon; slice half the ginger and finely shred the rest

Step 4

Drain daikon; slice half the ginger and finely shred the rest

Drain daikon; slice half the ginger and finely shred the rest.

Japanese Yellowtail and Daikon — Cut yellowtail into large pieces and remove any visible pin bones

Step 5

Cut yellowtail into large pieces and remove any visible pin bones

Cut yellowtail into large pieces and remove any visible pin bones.

Japanese Yellowtail and Daikon — Bring fresh water to a boil and blanch the fish for thirty seconds

Step 6

Bring fresh water to a boil and blanch the fish for thirty seconds

Bring fresh water to a boil and blanch the fish for thirty seconds.

Japanese Yellowtail and Daikon — Lift out fish and rinse surface scum gently with warm water

Step 7

Lift out fish and rinse surface scum gently with warm water

Lift out fish and rinse surface scum gently with warm water.

Japanese Yellowtail and Daikon — Put braising ingredients and ginger slices in a clean pot and heat until sugar dissolves

Step 8

Put braising ingredients and ginger slices in a clean pot and heat until sugar dissolves

Put braising ingredients and ginger slices in a clean pot and heat until sugar dissolves.

Japanese Yellowtail and Daikon — Arrange daikon in one layer, cover and simmer ten minutes

Step 9

Arrange daikon in one layer, cover and simmer ten minutes

Arrange daikon in one layer, cover and simmer ten minutes.

Japanese Yellowtail and Daikon — Add fish and place a perforated baking-paper drop lid directly on top

Step 10

Add fish and place a perforated baking-paper drop lid directly on top

Add fish and place a perforated baking-paper drop lid directly on top.

Japanese Yellowtail and Daikon — Simmer for fifteen minutes, basting midway, and use a food thermometer to confirm the fish centre reaches at least 75°C and the daikon is tender

Step 11

Simmer for fifteen minutes, basting midway, and use a food thermometer to confirm the fish centre reaches at least 75°C and the daikon is tender

Simmer for fifteen minutes, basting midway, and use a food thermometer to confirm the fish centre reaches at least 75°C and the daikon is tender.

Japanese Yellowtail and Daikon — Rest off heat for five minutes, remove the drop lid and serve with shredded ginger and broth

Step 12

Rest off heat for five minutes, remove the drop lid and serve with shredded ginger and broth

Rest off heat for five minutes, remove the drop lid and serve with shredded ginger and broth.

Common mistakes

Do not boil raw fish hard in concentrated sauce; blanching and gentle heat keep it clean-tasting and intact.

Tips

Keep only a gentle simmer after adding fish; a hard boil breaks it apart.