Buri, Japanese amberjack, is a rich and fatty fish. When fresh it is best as sashimi. After a few days, we love to marinate it in a sweet teriyaki sauce and grill it, or simply salted and grilled.
Another great dish in the cold winter months is to simmer it with daikon radish in a sweet soy broth. Buri daikon is an easy dish to make and anyone could master this dish.
2 filets of buri (Japanese amberjack)
1/2 daikon radish
4 cups water
1/4 cup sugar
1/2 cup soy sauce
1/4 cup sake
Peel the daikon (save the strips to stir-fry or to julienne and saute with soy sauce and sugar). Cut the daikon into bite size pieces. Cut the buri into bite size pieces.
In a medium size soup pan combine all of the ingredients and bring to a boil. Then reduce to medium heat and simmer until the radish is tender. Taste the broth and adjust seasonings as you like (more sugar or soy as needed). If the fish is very fishy you can add julienned ginger.
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