What is Buri Daikon?
Buri Daikon (ぶり大根) is a dish made with yellowtail (also sometimes known as Japanese amberjack) and daikon radish. It is considered a winter specialty in Japan.
It is cooked in a soy sauce-based broth, which gives it a rich and savory flavor that perfectly combines the fatty winter yellowtail and radish, another winter staple in Japan.
Although it was initially considered a local dish in the Hokuriku region, such as Toyama and Ishikawa prefectures, it is now a popular winter dish enjoyed all across Japan.
How I Developed This Recipe
Yellowtail can be served both raw as sashimi, or cooked in a number of dishes. Its flavor can be quite strong, so it’s crucial to prepare it the right way when cooking.
This recipe uses a technique called “shimofuri (霜降り),” in which the fish is blanched and washed in boiling water to get rid of the elements that cause a strong fishy odor. Also, I pre-boil daikon radishes to make the whole cooking process simple.
If you’re living in an area where yellowtail is in season, give it a try!
Key Ingredients & Substitution Ideas
- Yellowtail: I always look for yellowtail that’s in season and nice and fatty—it tastes amazing. In Japan, we use something called “ara,” which is basically scraps from when they filet the fish. But any part of the yellowtail works great for this dish. And while “Buri” specifically means “Japanese amberjack,” you can totally use other similar fish such as tuna steak or mahi-mahi.
- Daikon radish: Daikon radish is definitely the first choice for this, but sometimes they’re hard to find outside Japan. When that happens, I would go for turnips, radishes or Korean radishes. But in this case, you probably have to play around with how you cut them and how long you pre-boil them.
- Dried red chili pepper: In Japan, we have “takanotsume” peppers, but any whole dried chili peppers will do. Just pick a variety with a mild spiciness for best results.
- Dried kombu: This recipe uses kombu (kelp) instead of dashi stock. If you’re curious about kombu and the varieties you can find, check out our Kombu 101 article.
- Condiments and Seasonings: The broth is flavored with classic Japanese condiments such as soy sauce, sake, mirin and sugar. Ginger root is also added for its flavor and ability to soften the flavor of fish.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Buri Daikon at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.
First, cut the yellowtail into large bite-sized pieces, place them in a heatproof bowl, sprinkle them with salt, and leave them to the side.
While the yellowtail sits, prepare a pot of boiling water—big enough for the daikon radishes. Once it’s boiling, lower the heat to a gentle simmer and add the daikon radishes, which I’ve cut into thick rounds which are then halved. They need about 30 minutes to become tender.
In Japan, there is a belief to use water (the cloudy water left after rinsing rice) when boiling daikon. There are three reasons:
- The starch in the rice water prevents the bitterness from daikon coming back into it.
- The calcium and other components of the rice water combine with the daikon’s bitterness to neutralize its acidity.
- The diastase present in radish can convert starch into sugar, which enhances its sweetness.
You don’t need to cook rice just for this purpose, but if you’re already cooking rice, consider reusing the water from washing the rice. (See how to cook Japanese rice).
After the radishes are tender enough, scoop them out and let them drain in a colander.
Meanwhile, boil some water in a kettle. While you wait for it to boil, quickly rinse the yellowtail under running cold water, then put it back in its bowl. I also prepare a bowl of ice water on the side at this point.
Once the kettle water is ready, I pour it over the yellowtail to blanch it for about 10 seconds, then immediately plunge the fish into the ice water.
Shimofuri is a method used to eliminate the odor of fish or meat while preparing simmered dishes. Unlike grilling or frying, the ingredients are cooked in water or broth in simmered dishes, which causes the unpleasant aroma or flavor to transfer directly to the cooking liquid and other ingredients.
Therefore, shimofuri is used to remove the sources of the odor, such as fat, blood, and sliminess, by pouring boiling water over them.
Now, in a clean pot, I combine water, sake, sugar, boiled radishes, and the blanched yellowtail. Bring this mix to a boil over medium heat.
As soon as it starts boiling, turn the heat down to medium-low, then add soy sauce, mirin, a dry chili pepper, and kombu.
Cover the pot with a drop-lid (or a piece of parchment paper cut to fit) and let it all simmer gently for 15 minutes.
After 15 minutes, Remove the drop-lid and crank the heat up to high for 2 minutes. This last blast of heat intensifies the dish’s flavors.
If you have time, you can let the dish cool after this step and then reheat it just before serving. This will allow the broth’s flavor to further soak into the daikon and yellowtail.
Finally, I sprinkle some fine matchsticks of ginger over the top and serve.
Recommended Serving Ideas
- Freshly Cooked Japanese Rice: Rice always goes well with simmered dishes like Buri Daikon. I would definitely want white rice as a companion.
- Kinpira Gobo (braised burdock root): If you’re looking for another rich-in-flavor soy sauce-based dish, I recommend serving It on the side.
- Spinach Ohitashi (spinach salad in dashi): If you’re in the mood for a cold, refreshing, and subtle side, I recommend ohitashi.
- Hiyayakko (cold tofu): For a completely different side that’s refreshing and cold, Hiyayakko is also a great option.
- Miso soup: If you want to add soup, I recommend miso soup!
How to Store
There are two ways to store buri daikon: refrigerated or frozen. If you choose to refrigerate it, remove it from heat and place it in a sealable container along with the cooking liquid. Once cool, seal and place in the refrigerator. Make sure to consume it within 2 to 3 days. For best results, reheat on the stove.
If you choose to freeze it, remove it from heat and place one portion at a time, along with the cooking liquid, in a sealable bag. Remove the air from the bag and zip it up. The estimated storage time is 2 weeks.
When you need to thaw it, soak it in water to allow it to thaw naturally. Once it has thawed, heat it in a frying pan or pot. It is not recommended to heat it in a microwave oven as the texture of daikon radish will significantly deteriorate when heated in a microwave.
Storage Summary
Room temperature – Not recommended.
Refrigerated – 2 to 3 days.
Frozen – Up to 2 weeks.
More Japanese Simmered Recipes
Buri Daikon (Yellowtail and Daikon Stew)
Ingredients
- 250 g yellowtail fillets
- ¼ tsp salt
- 250 g daikon radish
- 10 g ginger root to garnish
Broth
- 120 ml water
- 60 ml sake
- 1 ½ tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tbsp mirin
- 1 dried red chili pepper
- 5 g dried kelp (kombu)
Instructions
- Cut 250 g yellowtail fillets into rough chunks and place them in a heatproof bowl. Sprinkle with ¼ tsp salt and set aside for later.
- Peel 250 g daikon radish and cut it into thick half moons. Place it in a pot of water, bring to a boil over a medium heat and then lower to a simmer. Simmer for about 30 minutes and top up the water if necessary to keep the pieces submerged.
- Prepare a bowl of ice-cold water, then pour freshly boiled water over the yellowtail.
- After 10 seconds, transfer the yellowtail to the cold water to stop it from cooking. Drain the water and pat the surface of the yellowtail dry with kitchen paper.
- Transfer the yellowtail to a clean pot and add 120 ml water, 60 ml sake, and 1 tbsp light brown sugar. Heat on medium and gently mix until the sugar dissolves.
- When the liquid starts to boil, reduce the heat to medium-low and add 1 ½ tbsp soy sauce, 1 tbsp mirin, 1 dried red chili pepper and 5 g dried kelp (kombu).
- Place a drop lid (or foil/baking paper cut to size) on top of the liquid and simmer for 15 minutes. While you wait, peel 10 g ginger root and cut it into fine matchsticks (these will be used to garnish).
- Remove the drop lid and increase the heat to high for 2 minutes.
- Divide the yellowtail and daikon between serving bowls and add a small amount of the cooking liquid. Garnish with ginger and enjoy!
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