Practical way to Cooking Yummy Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

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Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

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Here are the ingridients that are required to serve a perfect Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):

  1. Provide 4 of young yellowtail (Inada) fillets.
  2. Get 1/4 of Daikon radish.
  3. Take to taste of Scallions.
  4. Provide 1/2 cup of sake.
  5. Get 3 Tbsp of soy sauce.
  6. Provide 1 Tbsp of mirin.
  7. You need 1 of small chunk ginger.

Done with the ingridients? Here are the procedures on serving Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):

  1. Cut the daikon into 2 cm thick slices, rounding off the pointy edges with a knife (this prevents it from losing its shape during cooking). Pre-boil until daikon is soft but not mushy..
  2. In a separate pot, bring some water to a boil. Add the fish to the pot and cook until the fish changes color. Drain pot and set aside fish aside..
  3. In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil. Return the fish to the pot and simmer for about 10 minutes on medium..
  4. Add daikon to the pot along with 2 cups of water and bring to a simmer again. Let cook for several minutes until the daikon and fish are well flavored. Serve garnished with scallions..

It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar, sake and shoyu. Simmering the buri heads produces an unbelievably gelatinous saucy dashi. Everything is covered in this delectable sauce and. daikon nimono (using dashi stock) 😮 EASY! Simmered Daikon Japanese Radish ( Stewed Radish ) #大根 #大根の煮物 #หัวไ.

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