Simmered Yellowtail and Daikon Radish
The sweetness of mirin enhances the rich umami of yellowtail, while a quick microwave prep and drop-lid simmering help the daikon soak up the savory broth.
- Nutrition facts are for one serving.
- Cooking time may vary depending on microwave and heat-safe containers used. Please adjust the heating time accordingly.
Ingredients(Servings: 2)
Directions
-
1
Cut the yellowtail into bite-sized pieces, pour boiling water over to blanch briefly, then drain. Slice the daikon radish into 1.5 cm (0.6 in.) thick half-circle slices, arrange in a heat-safe dish, lightly cover with plastic wrap or a heat-safe unsealed lid, and microwave (600 W) for about 7 minutes. Thinly slice the ginger and finely julienne the yuzu peel.
-
2
In a fry pan (approximately 26 cm / 10.2 in. diameter), combine (A) and the ginger and bring to a boil. Add the yellowtail and daikon radish, cover with a drop lid*, and simmer for 10 to 15 minutes. Remove from the heat and allow to absorb the flavors.
- A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
-
3
Serve in dishes and sprinkle with the yuzu peel if on hand.
Cooking Basics
Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.
Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.
※ A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.
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