Yellowtail and Daikon (Buri Daikon)
ぶり大根 Buri DaikonSay it: boo-ree DIE-kon
Buri daikon is a classic Japanese home-cooked dish featuring tender yellowtail (buri) simmered together with chunks of daikon radish in a sweet-savory broth of soy sauce, mirin, sake, and ginger. Popular nationwide especially in winter when both fish and daikon are at their best, it is a staple of Japanese tables during the colder months. The fatty richness of the yellowtail melds beautifully with the mild sweetness of the daikon, which soaks up the flavorful sauce. This one-pot dish is comforting, deeply satisfying, and showcases the Japanese principle of balancing flavors and textures.
Yellowtail and Daikon (Buri Daikon)
ぶり大根, Buri Daikon
Pronounced boo-ree DIE-kon
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a medium pot of water to a boil. Add the daikon rounds and boil for 10 minutes until slightly softened. Drain and set aside. This step removes bitterness and helps the daikon absorb flavors later.
Place the yellowtail pieces in a bowl and pour boiling water over them to blanch. Drain immediately and rinse under cold water to remove any surface scum. Pat dry with paper towels.
In a large shallow pot or deep skillet, combine the dashi stock, sake, mirin, soy sauce, sugar, and grated ginger. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
Add the blanched daikon rounds to the simmering broth. Cover and cook for 15 minutes until the daikon is tender and has absorbed some of the sauce.
Gently add the blanched yellowtail pieces to the pot, skin side up if possible. Reduce heat to low, cover, and simmer for 10-12 minutes until the fish is cooked through and flakes easily. Spoon the sauce over the fish occasionally.
Check the seasoning; the sauce should be glossy and slightly thickened. If needed, simmer uncovered for a few more minutes to reduce.
Remove from heat. Let the dish rest for 5 minutes so flavors can settle.
Serve hot in shallow bowls, garnished with sliced green onions.
Regional variants
In some regions, a touch of yuzu zest or chili is added for brightness. Modern versions may include other root vegetables like carrot or burdock.
Cook's notes
- Blanching the fish and daikon removes impurities and prevents the broth from becoming cloudy.
- Use a drop lid (otoshibuta) if you have one to keep ingredients submerged and ensure even cooking.
- Yellowtail can be substituted with amberjack or other firm-fleshed oily fish if fresh buri is unavailable.
Serve with
Steamed white rice and a simple green vegetable side such as steamed spinach or boiled bok choy.
Make ahead and storage
Tastes even better the next day. Refrigerate in an airtight container up to 2 days; reheat gently on the stovetop.
