Recipe of Ultimate Japanese Yellowtail Simmered with Daikon Radish

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, japanese yellowtail simmered with daikon radish. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Japanese Yellowtail Simmered with Daikon Radish is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:

1. Get 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
2. Get 80 gx 4 Daikon radish cut into thick pieces
3. Take 2-3 pieces Ginger,thinly sliced
4. Make ready 2 cups Water—–A
5. Make ready 1 cup Dark soy sauce—– a
6. Prepare 3 tbsp Cooking sake, mirin—–A
7. Take 100-200 g Sugar—–A
8. Take Salt (for preparation purposes), a small amount
9. Make ready Spinach＆thinly shredder ginger(for garnish)

Instructions to make Japanese Yellowtail Simmered with Daikon Radish:

1. 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. 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. 3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
4. 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. 5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
6. 6. Garnish with blanched spinach and finely shredded ginger to serve.

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