Japanese Yellowtail Simmered with Daikon Radish.
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, japanese yellowtail simmered with daikon radish. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Japanese Yellowtail Simmered with Daikon Radish is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Japanese Yellowtail Simmered with Daikon Radish is something that I've loved my entire life. They're fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:
- {Get 80 g of x 4 Japanese yellowtail fillet (alternatively, use deep sea bass).
- {Get 80 of gx 4 Daikon radish cut into thick pieces.
- {Get 2-3 pieces of Ginger,thinly sliced.
- {Make ready 2 cups of Water-----A.
- {Take 1 cup of Dark soy sauce----- a.
- {Make ready 3 tbsp of Cooking sake, mirin-----A.
- {Get 100-200 g of Sugar-----A.
- {Make ready of Salt (for preparation purposes), a small amount.
- {Prepare of 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.).
- 2. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked..
- 3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.).
- 4. 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..
- 5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow..
- 6. Garnish with blanched spinach and finely shredded ginger to serve..
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