A sophisticated side-dish of yellowtail and Japanese daikon radish that uses a microwave to save on preparation time.
- Cooking time
- 25 minutes
- Nutrition facts are for one serving.
- A drop lid is a lid that floats on top of the liquid in 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.
- Peel the daikon radish and cut into 1~1/2 cm (0.5 in.) thick half-moon slices.
- Place the daikon radish into a lidded heat-safe container, sprinkle on 2 Tbsp of water and microwave (600 W) with the lid on for 4 minutes.
- Cut the yellow tail into 2 or 3 pieces each, then sprinkle with salt (extra) and set aside for 5 minutes. Pat with paper towels to remove excess moisture.
- Thinly slice half of the ginger root, and julienne the rest.
- Cook (A) and (2) together in a pot, and add (3) when it starts to boil. Remove any scum that forms on the surface, then add the thinly sliced ginger and cover with a drop lid*. Cook over medium-low heat for 15 minutes. Remove the lid and cook over high flame to reduce liquid. Serve garnished with the julienned ginger root.
Daikon radish half-circle slices
Thinly sliced ginger