Yellowtail Teriyaki with Grated Daikon Radish

Yellowtail Teriyaki with Grated Daikon Radish

The flavor of grated daikon radish makes up for less salt!

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

1/2 Tbsp


200 g (7.1 oz.)

1 Tbsp



  1. Use a paper towel to pat the yellowtail fillets dry and then lightly cover with the potato starch. Divide the green peppers and eringi mushrooms into 4 pieces and divide the red bell peppers into 6 pieces. Grate the daikon radish and slightly drain off excess moisture.
  2. Heat 1/2 Tbsp of oil in a fry pan, quickly saute the green pepper, red bell pepper and eringi mushrooms over medium heat, turn the heat to low, cover with a lid and steam-fry for 5 minutes then remove the ingredients.
  3. Wipe away excess oil in the fry pan with a paper towel, add in and heat 1/2 Tbsp of oil and pan-fry both sides of the yellowtail fillets to golden. Once cooked through add in the grated daikon radish and (A) then boil down the cooking liquids.
  4. Place (3) onto a dish and garnish with (2).

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.



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