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Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, japanese yellowtail simmered with daikon radish. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Japanese Yellowtail Simmered with Daikon Radish is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:

1. Prepare x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
2. Make ready gx 4 Daikon radish cut into thick pieces
3. Make ready Ginger,thinly sliced
4. Prepare Water—–A
5. Make ready Dark soy sauce—– a
6. Prepare Cooking sake, mirin—–A
7. Take Sugar—–A
8. Get Salt (for preparation purposes), a small amount
9. Take Spinach＆thinly shredder ginger(for garnish)

Instructions to make Japanese Yellowtail Simmered with Daikon Radish:

1. 1. Boil daikon radish pieces for 20~30 minutes till they're soft enough to be pierced through with a bamboo skewer. (Alternatively, microwave for 10~15 minutes.)
2. 2. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked.
3. 3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
4. 4. Place the par-cooked daikon radish and fish fillets in the cooking liquid and simmer for 10 minutes. Keep an eye out so they don't burn.
5. 5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
6. 6. Garnish with blanched spinach and finely shredded ginger to serve.

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