Recipe of Speedy Japanese Yellowtail Simmered with Daikon Radish

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, japanese yellowtail simmered with daikon radish. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine 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 must first prepare a few components. You can have japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you cook it.

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

1. Make ready 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
2. Get 80 gx 4 Daikon radish cut into thick pieces
3. Get 2-3 pieces Ginger,thinly sliced
4. Make ready 2 cups Water—–A
5. Get 1 cup Dark soy sauce—– a
6. Get 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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