Simmered Amberjack and Daikon Radish. Here is how you can achieve that. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper. Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil.

Great recipe for Simmered Amberjack and Daikon Radish -- Taught by a Chef. I always make it this way! Don't boil the sauce down too long and don't let it burn! You can cook Simmered Amberjack and Daikon Radish using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simmered Amberjack and Daikon Radish

It's 3 of pieces Amberjack filets.
Prepare 1 of Salt.
You need 1 of Water used to rinse the rice.
It's 1 piece of Thinly sliced ginger.
You need 1 of Finely julienned ginger.
You need 1 of Mitsuba.
Prepare 1 of A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar].
It's 1 of B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar].
Prepare 1 cup of [2 tbsp mirin].
You need 7 slice of of Daikon radish, each 2 cm thick.

Add C and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavour of the buri and seasonings. If you are using the bones and head, wash it particularly well. Mix ingredients under simmering sauce and place into a medium size pot.

Simmered Amberjack and Daikon Radish instructions

Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes. Sprinkle with boiling water, then wash carefully in cold water. I didn't use the ara (head and bones) of the amberjack this time. If you are using them, treat them in the same way as the fish fillets..
Slice the daikon radish about 2 cm thick. Peel, and shave off the sharp edges. (Using a vegetable peeler makes this easy.) Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper..
Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total)..
Add the B. ingredients, and coat the fish with the broth..
Add the daikon radish and simmer over low heat for 30 minutes. When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat..
Transfer to serving plates, garnish with ginger and mitsuba, and it's done..

Squeeze out the water (with your hands) from Daikon radish. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter. Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. Hamachi, which is well known for Nigiri Sushi, is the young.