Boiled yellowtail and grated daikon radish

shioburi no mizoreni（塩ブリのみぞれ煮）

What kind of dish is shioburi no mizoreni??

Yellowtail is seasoned with salt and simmered for a short time with grated daikon radish and Chinese cabbage.

Yellowtail is a fish that is in season in winter. It is a lean fish with a lot of fat and protein and a rich taste. It is called “a success fish” and is often eaten as a lucky charm during celebrations and New Year’s.

It can be used for many dishes such as sashimi, soy sauce pickles, teriyaki, and miso pickles.

This time it is a cooking method called “shio buri”. Salt is called ”shio” in Japanese, and yellowtail is called “buri”.

And simmering the grated daikon radish and other ingredients together is called “mizore-ni.”

Light daikon radish and spicy yuzukosho go well with yellowtail.

Check out this article about yellowtail.　👉　Boiled yellowtail and Japanese radish

NUTRITION FACTS

336 kcal Protein 28.2g Fat 22.5g Carb 13.6 Salt Equivalent4.2ｇ

INGREDIENTS (2SERVINGS)

yellowtail 250g
salt 2.5g
Chinese cabbage 200g
Japanese daikon radish 200g
☆light soy sauce 20g
☆mirin 10g
☆dashi stock granules 5g
☆sake 20g
☆water 30g
yuzukosho 5g
radish sprouts 10g

⋈*yuzukosho :A seasoning made with yuzu peel, green chili peppers, and salt. The refreshing scent of yuzu and the spiciness of chili pepper are attractive. It is used in many dishes such as sashimi, yakitori, hot pot dishes, and udon noodles.

COOKING INSTRUCTIONS

➀Wipe off dirt from yellowtail with kitchen paper.

②Rub salt on yellowtail and leave for 1 hour. In this way, the flavor is thoroughly soaked in.

③Roughly chop the Chinese cabbage and grate the Japanese daikon radish.

④Mix light soy sauce, mirin, dashi stock granules, sake and water.

⑤Put all ingredients in a pot. Do not squeeze the water from the grated Japanese daikon radish．

⑥Cover and bring to a boil over high heat, then reduce heat and simmer for 5 minutes. If you boil yellowtail for a long time, it will harden, so turn off the heat as soon as possible.

⑦Top with yuzukosho and radish sprouts.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊