Young Yellowtail and Daikon Stew
This recipe, called "Inada Daikon no Nimono" in Japanese, will let you get a taste of mom's homestyle cooking from Japan. The combination of yellowtail fish ("inada" in Japanese) and daikon radish is so good!
- Inada/Young yellowtail fish (4 fillets)
- Daikon radish (1/4)
- Scallions (to taste)
- * Sake (1/2 cup)
- * Soy sauce (3 Tbsp)
- * Mirin (1 Tbsp)
- * Ginger (1 chunk)
Cut daikon into 2 cm thick slices, rounding off the pointy edges with a knife (it prevents it from losing its shape). Boil in water used for washing rice (it helps soften the daikon, but regular water is okay too) until daikon is soft.
In a separate pot, bring some water to a boil and add the fish. Cook until the fish changes colour. Strain and set aside.
Add the sake, soy sauce, mirin and ginger to the pot and bring to a boil. Add the fish and simmer for about 10 minutes on medium.
When the taste has soaked into the fish, add the daikon, 2 cups of water and bring to a simmer again. When the flavor has soaked into all the ingredients, serve and enjoy!
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