Buri Draikon Recipe Kit Recipe

Japanese cuisine · 688 calories

Buri Draikon Recipe Kit recipe

About this recipe

Discover the authentic flavors of Japan with our Buri Daikon Recipe Kit! This kit brings together tender daikon radish and succulent buri (yellowtail) fillet, simmered in a savory broth of dashi, soy sauce, mirin, sake, and sugar. Perfectly balanced and easy to prepare, this dish is a comforting and traditional Japanese meal that’s ready in under an hour. Garnished with fresh green onions and grated ginger, it’s a delightful way to enjoy a taste of Japan at home. Order your Buri Daikon Recipe Kit now on the AnyFeast website or app and elevate your cooking experience!

Ingredients

  • - Ginger Powder
  • 90 g Dark Soy Sauce
  • 500 ml Cooking Sake
  • 1.8 Lit Noriko Hon Mirin
  • 1 Kg Shimaya Kombu Dashi Powder
  • 200 g Table Salt
  • 500 g Sugar
  • - Organic Daikon Radish

Instructions

  1. 1. Prepare the ingredients: Peel the daikon radish and cut it into thick rounds (about 1 inch). Finely slice the onion and set it aside. Sprinkle a pinch of table salt on the buri fillet and let it sit for 10 minutes. Rinse the fillet under cold water and pat it dry with a paper towel.
  2. 2. Prepare the cooking liquid: In a large pot, combine 2 cups of dashi (or water if dashi is unavailable), 3 tablespoons of soy sauce, 2 tablespoons of cooking sake, 1 tablespoon of sugar, and 1/2 teaspoon of ginger powder. Stir well to dissolve the sugar and evenly mix the ingredients.
  3. 3. Cook the daikon: Add the daikon rounds and the sliced onion to the pot with the cooking liquid. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, or until the daikon is tender and has absorbed the flavors.
  4. 4. Add the buri fillet: Place the buri fillet in the pot, skin-side down, on top of the daikon and onions. Cover the pot with a lid and simmer for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. 5. Serve: Carefully remove the daikon rounds and buri fillet from the pot and arrange them on a serving dish. Spoon some of the cooking liquid over the dish to enhance the flavor. Optionally, garnish with finely sliced green onions or additional grated ginger for extra aroma and presentation.