Japanese Seafood Recipes - Tuna and Daikon Simmered in Sake and Soy (Buri No Nitsuke) Recipe

Ingredients

• 1 lb (500 g) yellowtail tuna or other fresh, firm fish

• 8 oz (250 g) daikon radish (about 4 in/10 cm), peeled and sliced into 4 thick sections

• 1 1/2 cups (375 ml) rice washing water or regular water

• 5 cups (1 1/4 liters) water

• 2 cups (500 ml) sake

• 1 in (2 1/2 cm) young ginger, grated

• 1-2 tablespoons sugar

• 4 tablespoons Japanese dark soy sauce or 2 tablespoons tamari and 2 tablespoons Japanese soy sauce

• Kinome or watercress, to garnish

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Method:

1. Cut the fish into chunks of four or eight pieces. Blanch the fish in boiling water for 10 to 20 seconds. Drain and set aside. Boil the sliced daikon for 15 minutes in water in which rice has been washed. (This water helps the daikon remain white.) Drain and chill in ice water and drain again.

2. Pour the water and sake into a large pot. Add the fish, cooked daikon and grated ginger. Bring to a boil over high heat and simmer for 5 minutes, skimming the foam from the surface regularly, then add the sugar and reduce the heat to low.

3. Simmer uncovered for 20 to 30 minutes until the liquid has reduced by half. Add the soy sauce and continue simmering, uncovered, for another 10 to 20 minutes, by which time the liquid will have reduced to about half.

4. Place the fish and daikon in a large bowl, topped with kinome or water­cress to garnish. Serve hot with steamed rice and pickles on the side.