Taste of Japan

Recommended Recipes


Simmered yellowtail with daikon radish

Simmered yellowtail with daikon radish
Ingredients For two people servings

Sliced yellowtail 300g
Salt Adequate amount
Daikon radish 1/6
Ginger One thumb (10g)
Water 400ml
Dried kelp 5 x 10 cm
Soy sauce 2 tablespoon
Sugar 1 tablespool
Mirin seasoning 2 tablespoon
Yuzu peel 3 x 4 cm

The odor of yellowtail can be removed by sprinkling it with salt to remove water content and pouring boiled water over it. Ginger not only adds flavour but also removes the fishy odor. The daikon radish absorbs the flavor of the soup after heating it with a microwave. The cooked yellowtail can be eaten right after being cooked. However, leaving it for one hour or so will make it even more delicious as the taste soaks through. Re-heat it before serving it. Lemon peel can also be used instead of the yuzu peel.

How to make it

  • Sprinkle salt over a sliced yellowtail and leave it for 10 minutes. Wipe water off the surface with a paper towel before pouring boiled water over it. Place the sliced fish in cold water then dry it.

  • Peel the skin off daikon radish before cutting it into random pieces. Place them on a heat resistant plate. After covering them with cling wrap, heat it for 5 minutes with a 600-watt microwave. Slice a thumb of ginger thinly. Remove dust off the surface of the dried kelp with a wet paper towel. Cut yuzu peel into long thin strips (cut them using scissors into 2mm wide).

  • Place water, kelp, soy sauce, sugar, mirin seasoning, daikon radish, and ginger in a pot and cook over a medium heat to bring it boil. Place the sliced yellowtail in the soup and cook for about 30 minutes with a small lid on until no soup remains.

  • Serve it on a plate and sprinkle the yuzu peel.

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Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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