Buri, or yellowtail, is a fatty, rich fish. In Japan in the wintertime it is often simmered with daikon, a root vegetable that is in season in the winter. This recipe is easy, just put the fish and daikon in a pot, add broth, and let simmer until everything is cooked. The yellowtail is very tender, as is the daikon, which, depending on the daikon, can add a little bit of bitterness to the dish, which cuts through the fattiness of the fish.
yellowtail (about 2 cups)
1/2 daikon (about 2 cups)
4 cups sake
1 cup water
4 Tablespoons sugar
1/4 cup mirin
1/2 cup soy sauce
2 Tablespoons julienned ginger
Cut the yellowtail into bite size pieces. Blanch in hot water and set aside. Peel the daikon and cut into bite size pieces.
In a soup pot combine the sake, water, sugar, mirin, soy sauce and ginger and bring to heat until the sugar dissolves. Add the daikon and yellowtail and cook until tender.
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