Buri Daikon with Ginger Soy Mirin Braise

Why You’ll Love This Recipe

• Classic winter comfort: rich, silky yellowtail paired with sweet-savory daikon in a warming soy–mirin broth.
• Restaurant technique made easy: pre-simmered daikon and quick fish blanching for clean, refined flavors.
• Gentle, foolproof simmering yields tender fish that doesn’t fall apart.
• Make-ahead friendly: tastes even better after resting as flavors deepen.

Grocery List

• Produce: Daikon radish, fresh ginger, scallions, optional yuzu or lemon
• Dairy: None
• Pantry: Soy sauce, mirin, sake, sugar, white rice (for daikon pre-simmer) or baking soda, water or dashi (or dashi powder)

Full Ingredients

Fish and Daikon

• 600 g yellowtail (buri/hamachi), skin-on, cut into 4–5 cm chunks
• 1 tsp kosher salt (for pre-seasoning the fish)
• 700 g daikon radish, peeled and cut into 2.5 cm thick rounds; bevel edges (mentori)
• 2 tbsp uncooked white rice (for pre-simmering daikon; or use 1 tsp baking soda instead)

Braising Liquid

• 240 ml sake
• 240 ml water or light dashi
• 80 ml soy sauce
• 60 ml mirin
• 2 tbsp (25 g) sugar
• 30 g fresh ginger, thinly sliced into coins

Finishing & Garnish

• 4–6 thin slices of ginger (julienned)
• 2 scallions, thinly sliced on the bias
• Optional: thin strip of yuzu or lemon zest
• Steamed white rice, for serving

Step-by-Step Instructions

Step 1: Prep and pre-simmer the daikon

Peel the daikon and cut into 2.5 cm thick rounds. Bevel the sharp edges with a paring knife so they don’t chip during cooking. Optionally score a shallow “X” on one side to help flavor penetration. Place in a pot with enough cold water to cover by 2–3 cm. Add 2 tbsp uncooked rice (or 1 tsp baking soda). Bring to a boil, then lower to a gentle simmer and cook 15–20 minutes until a skewer slides in with slight resistance. Drain, rinse under warm water to remove starch, and set aside.

Step 2: Deodorize and prepare the yellowtail

Pat the fish dry and season lightly with 1 tsp kosher salt; rest 10 minutes. Bring a small pot of water to a boil. Add the fish pieces for 20–30 seconds—just until the surface turns opaque (shimo-furi). Transfer immediately to ice water. Gently rub away any scum or blood, then drain and pat very dry. This step yields a clean, delicate broth later.

Step 3: Build the braising base

In a wide, shallow pot, combine sake (240 ml), water or light dashi (240 ml), soy sauce (80 ml), mirin (60 ml), sugar (2 tbsp), and sliced ginger. Bring to a simmer over medium heat, stirring to dissolve sugar. Taste the liquid—it should be savory, slightly sweet, and aromatic.

Step 4: Pre-flavor the daikon

Add the pre-simmered daikon in a single layer. Simmer gently for 10 minutes, uncovered, to let it absorb the seasoning. Maintain a gentle simmer around 82°C/180°F—do not boil vigorously.

Step 5: Add fish and braise gently

Nestle the yellowtail pieces skin side up among the daikon. Cover with an otoshi-buta (drop lid) or a piece of parchment cut to fit. Keep the simmer gentle (82°C/180°F) and cook 8–10 minutes, occasionally spooning liquid over the fish. The fish should become silky and just cooked through.

Step 6: Reduce and finish

Carefully transfer the fish to a warm plate to prevent overcooking. Increase heat to medium and reduce the braising liquid 3–5 minutes until glossy and slightly thickened. Return the fish for 1 minute to rewarm and glaze. Plate with daikon on the bottom, fish on top, and ladle on the sauce. Garnish with julienned ginger, scallions, and a whisper of yuzu zest if using. Serve immediately with steamed rice.

Pro Tips

• Skin-on fish pieces hold together better; collars and belly cuts are especially luscious.
• Keep the simmer gentle—boiling breaks the fish. Aim for small lazy bubbles, about 82°C/180°F.
• Use a drop lid or parchment to circulate heat and reduce evaporation for even seasoning.
• Pre-simmering daikon with rice (or baking soda) removes bitterness and creates a tender, flavorful texture.
• Let the finished dish rest 10 minutes off heat; flavors round out and deepen.

Variations

• Kombu accent: Add a 5 cm strip of kombu to the braising liquid; remove before adding fish for a subtle ocean depth.
• Spicy edge: Finish with a pinch of shichimi togarashi or thinly sliced fresh chili for a gentle heat.
• Alternate fish: Try black cod (sablefish) or salmon belly, adjusting cook time to 6–8 minutes for thinner pieces.

Storage & Make-Ahead

Refrigerate leftovers in their braising liquid up to 3 days. Reheat gently on the stove over low heat until just warm—avoid boiling. The flavor improves by day two. Freezing is not recommended (fish texture can turn mealy). You can pre-simmer the daikon 1–2 days ahead and keep chilled, then braise with fresh fish when ready to serve.

Nutrition (per serving)

Approximate: 380 calories; 35 g protein; 17 g fat; 14 g carbohydrates; 1,100 mg sodium. Values will vary based on fish cut and how much sauce is consumed.