Dive into the heart of Japanese comfort food with our "Buri Daikon (Yellowtail and Radish Stew)" recipe video. This dish brings together the rich flavors of yellowtail fish and the soft, absorbent texture of daikon radish, simmered in a savory broth of sake, mirin, soy sauce, and a hint of sugar. A staple in Japanese cuisine, Buri Daikon is celebrated for its warmth and heartiness, making it a perfect meal for chilly evenings or whenever you crave something truly satisfying.
ぶり大根
材料 (2人分)
ぶりの切り身2切れ
大根1/2本
水　2カップ
酒 大さじ2
みそ 大さじ2
砂糖 大さじ1
醤油大さじ1
作り方
大根は皮をむいて厚さ3～4センチの輪切りにし、鍋に入れて、かぶるくらいの水を注いで中火にかける。
煮立ったら15分ほど煮て皿に入れておく。
ぶりは熱湯にサッと通し、表面の色が変わったらすぐに取り出す。
鍋に水と酒、みりん、しょうゆ、砂糖を入れて中火にかけ、煮立ったら大根を入れ、弱めの中火で15分ほど煮る
ぶりを加える。
鍋に水、酒、砂糖、味噌、しょうゆを入れて中火にかけ、煮立ったら大根を入れ、弱めの中火で15分ほど煮る。ぶりを加える。
さらに15分ほど煮て、できあがり。
Buri Daikon (Yellowtail and Radish Stew)
Serves 2
Ingredients:
2 slices of yellowtail
1/2 radish
2 cups of water
2 tablespoons sake
1 tablespoon mirin
2 tablespoons soy sauce
1 tablespoon sugar
Instructions:
Peel the radish and cut it into 3-4 cm thick rounds. Place them in a pot, add enough water to cover, and set over medium heat.
Once it boils, cook for about 15 minutes and then transfer the radish to a plate.
Briefly pass the yellowtail through boiling water, and remove it as soon as the surface color changes.
In a pot, combine water, sake, mirin, soy sauce, and sugar. Heat over medium heat until it boils, then add the radish and cook on a medium-low heat for about 15 minutes.
Add the yellowtail to the pot.
Continue cooking for an additional 15 minutes. Once done, it's ready to serve.