Ishikawa Prefecture

Buri Daikon(yellowtail and Japanese radish)

Buri Daikon(yellowtail and Japanese radish)
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  • Yellowtail (head, kama, fillet) 8 pieces
  • Salt water Appropriate amount
  • Daikon radish 3cm thick 8 pieces
  • Water 3-4 cups
  • 10 cm square kelp 1 sheet
  • a pinch of ginger a pinch
  • a pinch of red pepper a pinch
  • sugar 1 tips.
  • sake 1/3 cup
  • dark soy sauce 1/4 to 1/3 cup
  • Mirin (sweet sake) 1/4 cup

How to cook

  • 1. Cut yellowtail head and other fish into equal pieces and soak in light salt water.

  • 2. Peel the radish thickly and cut a slit in the radish.

  • 3. Quickly soak the yellowtail in boiling water, remove from the water (marbling), and carefully wash off the scales.

  • 4. Put kombu, daikon, 3 and water in a pot over high heat, bring to a boil, remove scum, reduce heat, simmer for a while, add half of the ginger slices, sake and sugar, and simmer further.

  • 5. Add dark soy sauce and mirin, simmer slowly, drop in a little soy sauce, add the remaining ginger and finish to taste. (The seasonings should be added in two batches.) 6.
    6 When cooked, place in a serving bowl and garnish with ginger slices.

Recipe Arrangements

provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.