Simmered Amberjack and Daikon Radish -- Taught by a Chef

Simmered Amberjack and Daikon Radish -- Taught by a Chef

Basically, you heat it up and it's done. This easy simmered amberjack and daikon radish is made just like at a traditional Japanese restaurant. Buri daikon is the perfect dish to have in wintertime! There's no need for ginger.

Ingredients: 2 servings

Amberjack (buri)
400 g
Daikon radish
300 g
Dashi stock powder
1 teaspoon
3 tablespoons
1 tablespoon
1 tablespoon
Soy sauce
2 tablespoons


1. Refer to Recipe ID: 1706928 for details on how to prepare the amberjack.
2. To prepare the daikon radish, refer to Recipe ID: 1627512.
3. Add the amberjack from Step 1 and the daikon from Step 2 to a frying pan. Add water to cover. This time I ended up using 600 ml of water.
4. Add the dashi powder, sugar, mirin, and sake and bring to a boil. Then turn the heat to low and cover with the lid.
5. After 30 minutes, add half the soy sauce and cook for 10 more minutes. Then add the remaining soy sauce and reduce the sauce! Be careful not to let it burn!
6. Taste to check the flavor and transfer to a dish to serve. I garnished it with shredded Japanese white leeks.

Story Behind this Recipe

I always make it this way!