Kagoshima Prefecture

Buri daikon(Japanese amberjack with daikon radish)

Buri daikon(Japanese amberjack with daikon radish)
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  • Yellowtail fillet 50g x 4 slices
  • Yellowtail fillet 200g
  • Daikon radish 500g
  • ginger 50g
  • Sake 50cc
  • A] Dark soy sauce 2 to 3 tbsp.
  • A] Light soy sauce 2 tbsp.
  • A] Hon mirin (Japanese sweet cooking rice wine) 4 to 5 tbsp.
  • A] Sugar To taste

How to cook

  • 1. Cut radish into 3cm-thick slices, bevel, make shallow crosswise slits on one side, and pre-boil. Cut half of the ginger into thin slices and shred the rest.

  • 2. Wash yellowtail in cold water, dip in boiling water to remove blood and slime.

  • 3. Put radish, yellowtail, sake, and thinly sliced ginger in a pan, add water to a simmer over high heat, bring to a boil, reduce heat to medium, and simmer for 15 minutes while removing scum.

  • 4. Add seasoning A and simmer over low heat until the flavor is absorbed. Add sugar to taste if you prefer a sweeter taste. If you leave it overnight, the daikon will soak up the cooking liquid and become even tastier.

  • 5. Serve in bowls and garnish with shredded ginger.

provider : NPO Kirishima Food and Nutrition Research Association

* Recipes vary depending on the region and home.