[10-Minute Pressure Cooker] Ultimate Umami & Collagen-Rich | Buri Daikon (Aradaki) Recipe
As the temperature drops, nothing beats the comforting taste of Buri Daikon (aradaki), a dish that warms you straight to the core.
Yellowtail (Buri) is a succulent, flavorful fish beloved in winter. This traditional Japanese winter dish features tender daikon radish soaked in delicious broth, simmered slowly with juicy yellowtail in a sweet-and-savory ginger soy sauce.
As a nutritionist, I highly recommend this recipe not only for its soul-warming flavor but also for its exceptional health profile. It is a perfect example of a balanced, heart-healthy Japanese meal.
- Nutrition of Yellowtail: Packed with essential Omega-3 fatty acids (DHA and EPA), which support brain health and help reduce inflammation.
- Nutrition of Daikon: Contains digestive enzymes like amylase, which help your body efficiently digest and absorb proteins and carbohydrates.
What is “Aradaki”?
Aradaki is the traditional art of simmering fish “scraps” (heads and bones) in a sweet-and-savory soy sauce broth to lock deep umami into the sauce and infuse it into other ingredients.
In Japan, the head and bones leftover after filleting large fish like yellowtail or sea bream for sashimi are called “ara.” We have a wonderful concept called “Mottainai” (avoiding waste). It is an ancient culinary wisdom rooted in utilizing every part of the ingredient because nothing goes to waste.
Traditionally, Buri Daikon has been made using these “ara” parts (which is why it is often called Buri no Aradaki). While modern households often use convenient fillets, using the “ara” brings out a deep, rich flavor that fillets simply cannot match.
The meat around the bone is extremely flavorful and rich in gelatinous collagen! Simmering makes it melt-in-your-mouth tender. It is one of the most delicious parts of the fish, yet it remains wonderfully affordable compared to premium fillets.
Why I Recommend a Pressure Cooker
To achieve the ideal texture, a pressure cooker is your best friend. There are two major benefits:
- Perfect Texture: It cooks the fish to a tender, moist consistency quickly without drying it out.
- Superior Flavor Infusion: Normally, it takes time for daikon to absorb flavors, but a pressure cooker locks the sweet-and-savory taste deep into the core in a short amount of time.
The combination of fatty yellowtail and juicy daikon soaked in savory broth is the ultimate expression of Japanese winter comfort food. (Note: I use the T-fal Clipso Minut’ Easy 4.5L pressure cooker)
Why I Strongly Recommend a Stovetop Pressure Cooker
After testing this recipe many times, I am convinced: a stovetop pressure cooker is hands down the best choice for fish dishes! Electric pressure cookers are convenient, but the powerful, stable heat of a stovetop pressure cooker perfectly renders the natural fat of the yellowtail. As a result, the sauce becomes lighter, cleaner, and deeply infused with pure fish umami without any greasiness.
Ingredients (Serves 2–3)
- Yellowtail scraps (head & bones / Buri no ara): 750g
- Daikon radish: 600g
- Fresh ginger: 10g
[Simmering Broth]
- Dark soy sauce (Koikuchi shoyu): 90g
- Sugar: 30g
- Sake: 30g
- Mirin: 45g
- Water: 100g
How to Make Buri Daikon (Aradaki)
- Prep the Daikon Peel the daikon and cut it into 2.5cm (approx. 1-inch) thick rounds. If the daikon is thick, cut the rounds in half (half-moon shapes).
- Shimofuri (Hot Water Scalding) Place the yellowtail scraps in a colander and pour boiling water evenly over them. Once the surface turns white, transfer them to cold water to carefully wash away blood stains and scales, then drain well.
- Tip: Pouring hot water removes sliminess and strong fishy odors. This keeps your broth clean and delicious!
- Pressure Cook Place the daikon at the bottom of the pressure cooker and layer the yellowtail on top. Add water, sake, sugar, and sliced ginger. Gently shake the pot to distribute the seasonings, then turn the heat to high. Once steam builds up vigorously, lower the heat and pressure cook for 10 minutes.
- Reduce the Broth Turn off the heat and wait for the pressure to drop naturally. Once the indicator pin drops, open the lid. Simmer uncovered to reduce the broth until it becomes glossy and slightly thick.
- Let the Flavors Settling In The golden rule of Japanese simmered dishes is that “flavors absorb as it cools.” Letting it rest for a bit allows the sweet-and-savory broth to sink deep into the core of the daikon.
- Plating Because the ingredients become extremely tender, they may break apart if lifted with chopsticks. Use a spatula or wide spoon to gently transfer them to serving dishes.
Related Links & Recommendations
- Fun Facts About Buri In Japan, yellowtail is celebrated as a “Shusse-uo” (Success Fish) because its name changes as it grows. This makes it a symbol of good luck and career advancement. Along with red sea bream, it is a traditional centerpiece for celebratory feasts like New Year’s. [Click here to learn more about the fascinating world of Buri] (The Ultimate Yellowtail (Buri) Recipe Collection)
- Check out my roundup of pressure cooker recipes! Be sure to give it a look! [Mastering the Pressure Cooker: Quick & Easy Professional Flavors at Home]
- View the Japanese version of this article here! [【加圧10分】うま味凝縮＆コラーゲンたっぷり｜ブリ大根（あら炊き）レシピ]
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