Buri Daikon
This is a classic winter dish in Japan. Buri (yellowtail) is in season at the moment. The dish is actually best when made with ara, which are the small bits and pieces near the head and tail that are often packaged up and sold at a cheaper price than filets. In this dish we used filets as it was all that was at the market and we were craving this dish. The yellowtail pieces are delicate and fall apart. The daikon is also tender and juicy. A bit of ginger adds a gentle heat to the dish. We love this with a warm saké.
1 kg yellowtail
1.5 kg daikon
stock:
3 cups water
1/2 cup soy sauce
1/2 cup mirin (look for hon-mirin)
3 tablespoons sugar
1 tablespoon soy sauce (reserved to add later)
ginger, julienned for garnish
Peel the daikon and cut into bite-size pieces. If using ara, it needs to be blanched quickly in hot water and then shocked in ice water. If using filets, so need to do this step. The blanching in hot water helps to rid it of some of its fishiness, which we don't see too much in filets.
Put the yellowtail, daikon, and stock in a large pot and simmer. Remove any scum as it comes up. Simmer for about 30 minutes. It is done when you can push a toothpick through the daikon and it is tender.
Turn off the heat and let is cool down in the broth. It is during this time that the flavor seeps into the daikon and yellowtail.
Just before serving, turn the heat onto high. With a spoon, pour some of the stock over the daikon and yellowtail. Add 1 tablespoon of soy sauce. Turn off the heat and put in a serving bowl.
Garnish with some julienned ginger.
