About
Buri Daikon is one of the quintessential dishes of the Japanese winter table: rich, fatty yellowtail (buri) simmered together with daikon radish until both ingredients soak up each other’s flavors. The result is warming, savory-sweet, and deeply satisfying—a beloved homestyle comfort food.
In winter, when wild-caught yellowtail is at its peak, buri daikon often appears at home and in restaurants alike. Because buri is a “shusse-uo,” a fish that changes name as it matures, it is also considered auspicious and is served during New Year celebrations and festive gatherings.
Buri Daikon’s appeal lies in the harmony of flavors: The umami-rich fish broth gives the daikon depth, while the radish releases a natural sweetness that balances the richness of the fish. This classic simmered dish is best enjoyed with a bowl of steamed rice, and is a staple of Japanese winter dining.
This recipe uses yellowtail fillets for convenience. Pre-steaming the daikon in the microwave helps it release water and absorb flavors more easily. Simmering with a drop-lid (otoshibuta) keeps the daikon tender and the fish moist.Allowing the dish to cool slightly before serving allows the flavors to soak in even more.
30 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 yellowtail fillets , cut into chunks
- 1 /2 daikon radish , peeled and cut into 3/4 in. half-moons
- 1 piece of fresh ginger , thinly sliced (skin on)
- A1 2/3 cup water
- A4 tbsp. sake
- A1 1/2 tbsp. sugar
- B3 tbsp. soy sauce
- B2 tbsp. mirin
- BChopped green onion, for garnish
INSTRUCTIONS
- 1
Cut each yellowtail fillet into 3 pieces. Place the daikon slices in a microwave-safe dish, cover loosely with plastic wrap, and microwave at 600W for 7 minutes. Thinly slice the ginger with the skin on.
- 2
Bring a pot of water to a boil and briefly blanch the yellowtail until the surface turns white. This removes odor and excess protein.
- 3
Transfer the fish to cold water, then drain well.
- 4
In a pot, combine A ingredients (water, sake, and sugar) and bring to a boil. Add the daikon, yellowtail, and ginger.
- 5
Place a drop-lid (otoshibuta) made of parchment paper or a paper towel over the ingredients. Simmer over medium-low heat for about 15 minutes.
- 6
Add B ingredients(soy sauce, and mirin). Replace the drop-lid and simmer for another 10 minutes.
- 7
Without removing the lid, continue simmering until the liquid reduces by half, gently swirling the pot occasionally (about 5 minutes). Remove from the heat and let sit for 10 minutes to deepen the flavor.
- 8
Serve in bowls, garnished with chopped green onion.
RecipeID
346
Tips & Notes
・Keeping the ginger skin on enhances fragrance.
・Simmering first with water, sake, and sugar helps the yellowtail stay plump and tender.
・Let the dish cool slightly before serving; the flavors penetrate more as it rests.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.