Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, japanese yellowtail simmered with daikon radish. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Japanese Yellowtail Simmered with Daikon Radish is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:

1. Make ready 80 g x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
2. Prepare 80 gx 4 Daikon radish cut into thick pieces
3. Prepare 2-3 pieces Ginger,thinly sliced
4. Prepare 2 cups Water—–A
5. Take 1 cup Dark soy sauce—– a
6. Take 3 tbsp Cooking sake, mirin—–A
7. Prepare 100-200 g Sugar—–A
8. Prepare Salt (for preparation purposes), a small amount
9. Take Spinach＆thinly shredder ginger(for garnish)

Steps to make Japanese Yellowtail Simmered with Daikon Radish:

1. 1. Boil daikon radish pieces for 20~30 minutes till they're soft enough to be pierced through with a bamboo skewer. (Alternatively, microwave for 10~15 minutes.)
2. 2. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked.
3. 3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
4. 4. Place the par-cooked daikon radish and fish fillets in the cooking liquid and simmer for 10 minutes. Keep an eye out so they don't burn.
5. 5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
6. 6. Garnish with blanched spinach and finely shredded ginger to serve.

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