Braised Yellowtail with Daikon Radish

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A classic Japanese winter dish, Buri Daikon pairs buttery yellowtail (buri) with sweet, slow-simmered daikon radish in a glossy soy-mirin dashi. The fish flakes into tender chunks while the daikon soaks up every drop of the savory broth, making it a soul-warming meal with rice.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Fish and Daikon

• 4 yellowtail fillets (buri), skin on, about 150 g (5 oz) each
• 1 large daikon radish, about 600 g (1.3 lb), peeled and cut into 2.5 cm (1 in) thick rounds
• 1 knob fresh ginger, about 10 g, sliced into thin coins
• 2 Tbsp neutral oil for searing

For the Simmering Broth

• 400 ml (1 2/3 cups) Japanese dashi stock
• 80 ml (1/3 cup) soy sauce
• 80 ml (1/3 cup) mirin
• 40 ml (3 Tbsp) sake
• 1 Tbsp granulated sugar
• 1 tsp kosher salt

For Garnish

• 1 small yellow leek (negi) or 2 scallions, thinly sliced on the diagonal
• Shichimi togarashi, for serving (optional)

Directions

1. Bring a large pot of water to a rolling boil. Add the daikon rounds and parboil for 8-10 minutes to mellow any bitterness; drain and rinse briefly under cold water to stop the cooking.
2. Pat the yellowtail fillets dry with paper towels and season lightly with a pinch of salt. Heat the oil in a wide heavy pot or donabe over medium-high heat and sear the fillets, skin-side down first, for 2 minutes per side until lightly golden. Transfer the fish to a plate.
3. Wipe out the pot and pour in the dashi, soy sauce, mirin, sake, sugar, and salt. Bring to a gentle simmer, stirring to dissolve the sugar, then add the ginger and parboiled daikon. Simmer uncovered for 10 minutes so the daikon absorbs the seasoning.
4. Nestle the seared yellowtail fillets (and any juices) back into the pot, spooning broth over the top. Cover, reduce the heat to low, and gently simmer for 12-15 minutes, or until the daikon is translucent when pierced with a chopstick and the fish flakes easily.
5. Carefully slide a spatula under each fillet to lift it onto a shallow serving bowl, then arrange several daikon rounds alongside. Spoon a generous amount of the reduced broth over each portion.
6. Scatter the sliced negi or scallions over the top and finish with a small pinch of shichimi togarashi if desired. Serve immediately with hot steamed rice and the remaining broth in small cups for sipping.

Cook’s Notes

• Parboiling the daikon is non-negotiable; it washes away the sharp, sulfurous edge and lets the radish soak up broth without falling apart during the long simmer.
• Choose yellowtail fillets of even thickness so they cook uniformly; thicker belly (toro) cuts add wonderful richness if your budget allows.
• If dashi is unavailable, substitute a light chicken stock plus a 4-cm piece of kombu steeped in hot water for 20 minutes, then strained.
• The broth should reduce by roughly one-third; if it looks too thin at the end, uncover and simmer a few more minutes, but do not let it boil vigorously or the fish will toughen.
• Leftovers keep in the refrigerator for up to 2 days; reheat gently over low heat so the fish does not overcook and the daikon stays silky.

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