Buri Daikon

Name: Buri Daikon
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g yellowtail; 400 g daikon; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Buri Daikon is a cherished winter dish in Japanese households, celebrated for its comforting warmth and deep flavors. As the days grow colder, families gather around the table to enjoy simmered dishes like this one, where the richness of yellowtail and the gentle sweetness of daikon come together. This recipe captures the essence of home cooking, with each ingredient measured by intuition and tradition rather than precision.

The dish offers a harmonious blend of tender yellowtail and melt-in-your-mouth daikon, all enveloped in a savory broth of soy sauce and mirin. The subtle sweetness of sugar balances the umami, while a hint of fine sea salt elevates the flavors. Buri Daikon is a true expression of Japanese comfort food, inviting diners to savor each morsel with the shared warmth of a family meal.

Ingredients

400 gyellowtail
400 gdaikon
3 tbspsoy sauce
2 tbspmirin
1 tbspsugar
to tastefine sea salt

Method

Start by preparing the yellowtail (buri). Rinse the 400 g of yellowtail under cold water to remove any scales or impurities. Pat it dry thoroughly with paper towels to ensure a good sear later. Lightly sprinkle with fine sea salt to season and set aside.
Peel the 400 g of daikon and cut it into 2 cm thick rounds. If the rounds are large, you can cut them into half-moons for easier handling. This size will allow the daikon to absorb flavors while maintaining a tender yet firm texture.
In a large pot, add a generous amount of oil and heat over medium heat. Once the oil is shimmering, add the daikon pieces. Cook them for about 3-4 minutes, turning occasionally, until they start to develop a light golden color and become slightly translucent.
Add 3 tbsp of soy sauce, 2 tbsp of mirin, and 1 tbsp of sugar to the pot with the daikon. Stir gently to combine and let the mixture come to a gentle simmer. This will create a flavorful base that the daikon will soak up.
Gently place the yellowtail pieces on top of the daikon in the pot. Cover the pot with a lid and let the fish steam in the aromatic liquid for about 5 minutes. The yellowtail should turn just opaque and firm to the touch, indicating it is cooked through.
Taste the broth and adjust the seasoning with fine sea salt if needed. The balance of salty, sweet, and umami flavors should be harmonious. Once satisfied with the taste, remove the pot from heat.
Serve the Buri Daikon immediately, ensuring each portion has both fish and daikon. The dish should be warm and inviting, perfect for sharing at the table.