Simmered Yellowtail with Grated daikon

Buri no mizoreni（塩ブリのみぞれ煮）

What kind of dish is shioburi no mizoreni??

buri = yellowtail

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

Rubbing salt into the yellowtail before simmering will shorten the simmering time. The longer yellowtail is simmered, the tougher it becomes, so this cooking method allows you to enjoy plump and tender yellowtail.

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

The “Mizore” in Mizore-ni refers to the phenomenon of snow and rain falling at the same time. The name of this dish comes from the fact that grated daikon radish resembles snow.

Light daikon radish and spicy yuzukosho go well with yellowtail.

NUTRITION FACTS : Simmered Yellowtail with Grated daikon (Buri mizoreni)

• 673 Calories Protein 56.7 g Total Fat 43.5 g Total carbohydrates 24.4 g Sodium 9.1 g

INGREDIENTS : Simmered Yellowtail with Grated daikon (Buri mizoreni) (2SERVINGS)

• Yellowtail 250g
  • Salt 2.5g
• Napa 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.

How to make Simmered Yellowtail with Grated daikon (Buri mizoreni)

1. Wipe off dirt from yellowtail with kitchen paper.
2. Rub salt on yellowtail and leave for 1 hour. In this way, the flavor is thoroughly soaked in.
3. Roughly chop the Napa cabbage and grate the Japanese daikon radish.
4. Mix light soy sauce, mirin, dashi stock granules, sake and water.
5. Put all ingredients in a pot. Do not squeeze the water from the grated Japanese daikon radish．
6. Cover 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.
7. Top with yuzukosho and radish sprouts.

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