Simmered Yellowtail and Daikon in Ginger Sake Broth

What you need

• 300 g (10 oz) yellowtail (buri) steaks, bone-in or fillet
• 600 g (1 lb 5 oz) daikon
• 30 g (1 oz) fresh ginger
• 1 tsp salt, for the fish
• 150 ml (2/3 cup) sake
• 100 ml (1/3 cup) water
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp mirin

Method

Restated from the original video

1. 1

   Cut the yellowtail into 4 cm (1 1/2 in) pieces, sprinkle with the salt, and leave for 15 min.

2. 2

   Peel the daikon, cut it into 2 cm (3/4 in) rounds, then halve each round. Peel the ginger and slice it into thin matchsticks.

3. 3

   Put the daikon in a pot with enough water to cover. Bring to a boil and simmer until a skewer goes in with slight resistance, about 10 min. Drain.

4. 4

   Set the yellowtail in a colander and pour boiling water over it until the surface turns white. Move it to a bowl of cold water and rinse off any blood, scales and scum, then pat dry.

5. 5

   In a wide pot, combine the sake, water, mirin, soy sauce, sugar and half of the ginger. Bring to a boil.

6. 6

   Add the daikon in a single layer and set the yellowtail on top. Return to a boil.

7. 7

   Cover directly with a drop lid, or a round of parchment with a hole in the middle. Simmer over medium-low heat for 15-20 min, until the daikon is tender and the fish is cooked through and opaque.

8. 8

   Remove the lid and spoon the broth over the fish. Cook 3-5 min more, until the liquid is reduced by about half and glossy.

9. 9

   Turn off the heat and let it sit for 10 min so the daikon takes up the broth.

10. 10

    Serve hot, topped with the remaining ginger.

Imported from cookien.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.