Japanese Style Fish Stew (Buri Daikon)

Hi all,

Recently I was watching a YouTube video with J and the woman made a Japanese stewy dish that J informed me was called Buri Daikon. I was intrigued. I wasn't really familiar with cooked daikon, so I thought it would be fun to try. J sent me a few links with recipes. I also looked online and selected two different recipes. In the meantime I went to HMart and purchased a smallish daikon (later I found I could have bought a much bigger one) and two Hake filets. Okay, so I didn't realize that "Buri" is actually Yellowtail Head, so I would need to make my first substitution.

One large daikon, peeled

Cut the daikon into inch thick slices and then cut into halves or quarters depending on the size of the daikon. You don't want the daikon pieces to be too small which will make them cook too quickly. So, since I didn't buy a large daikon I needed to add some carrots to bulk up the veggie component of the recipe.

3 or 4 carrots cut into 1 inch long chunks
2 inch long piece of fresh ginger, peeled and thinly sliced.

Add the daikon, carrots (if used), and ginger to a deep pot.

As I said earlier the authentic recipe calls for yellowtail heads which I didn't have. I think the yellowtail would add a rich flavor, different from the Hake I used.

2.5 pounds Hake or if you can get them yellowtail or salmon heads, cut into large chunks.

Place the fish on top of the veggies.

1 cup sake
1/4 cup mirin (I used white wine, since I didn't have any mirin)
2 -3 tablespoons sugar (I used the larger amount since I didn't have any mirin)
3 tablespoons  shoyu
large pinch of soup base mix (Hondashi)

Mix the above ingredients together and pour over the veggies and fish. The liquid should cover all, if not, you can add a bit more shoyu or some water. Cover with a "otoshibuta" which is a wooden cover, I didn't have one so I used a piece of aluminum foil formed into a circle and weighted with a bowl.

Simmer gently for about 45 minutes. We were all waiting for dinner so we served it after 45 minutes. The original recipe calls for cooking it for another 15 minutes. R declared it delicious! Which was a pleasant surprise.

Hope you're surprised at how delicious the broth is and how warming and delicious this Japanese style stew is for these cold wintry nights.

Hugs,
Mameekosan  :  )