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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, yellowtail and daikon radish stew (inada to daikon no nimono). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have yellowtail and daikon radish stew (inada to daikon no nimono) using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):
  1. Take 4 young yellowtail (Inada) fillets
  2. Take 1/4 Daikon radish
  3. Prepare to taste Scallions
  4. Prepare 1/2 cup sake
  5. Make ready 3 Tbsp soy sauce
  6. Make ready 1 Tbsp mirin
  7. Make ready 1 small chunk ginger
Steps to make 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.

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