Buri Daikon

Tender pieces of fatty fish paired with radish soaked in umami broth. The reduced sauce is dark, glossy, and generously coats every bite.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 578
• Protein: 71 g
• Carbs: 33 g
• Fat: 16 g

Ingredients

• 600 g Tuna ( in large cubes )
• 800 g Korean radish ( peeled and cut into thick rounds )
• 500 ml dashi stock
• 100 ml Sake or rice alcohol
• 100 ml mirin
• 4 tbsp soy sauce
• 2 tbsp White sugar
• 1 tsp Ginger powder
• 600 g Yellowtail (Buri) ( cut into large chunks )
• 20 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Blanch the fish

   Dip the yellowtail and tuna pieces in boiling water for 10 seconds until the surface turns white. Immediately rinse under cold water to remove impurities and residual scales.

2. Prepare the radish

   Cut the radish into 3 cm thick rounds. Round off the edges of each slice with a knife to prevent them from crumbling during simmering.

3. First braising

   In a pot, place the radish, dashi broth, sake, sugar, and fresh ginger slices. Bring to a boil, skim off the foam, then simmer covered until the radish becomes translucent.

4. Final reduction

   Add the fish, soy sauce, mirin, and ginger powder. Continue cooking uncovered. The sauce should reduce and thicken until it coats the spoon and intensely colors the ingredients.

Chef's tips

• The secret is in the initial blanching: it removes the strong fishy smell to keep only the clean taste of the fish.
• Do not skip rounding the radish edges (mentori), otherwise they will break and cloud your sauce.

Storage

Keeps for 3 days in the fridge. It's even better reheated the next day as the radish continues to soak up the sauce.