Buri Daikon (Elementary School Portion)
【小学校】ぶり大根【オカフーズ版】 · Buri Daikon
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
Buri daikon is a classic Japanese winter dish: chunks of yellowtail (buri) simmered gently with daikon radish in a lightly sweetened soy and dashi broth. Both yellowtail and daikon are at their best in the cold months, and the radish soaks up all the savory flavor from the fish, which is exactly why children go for it. The daikon is simmered on its own first over low heat until it is truly soft, then the fish goes in only at the end so it stays tender rather than tough. Letting everything cool in the pot is what makes the flavors sink in, so build in a little resting time if you can. This version is written for frozen yellowtail fillets, but there is a note below for using fresh fish.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese elementary school, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.2 gfrozen yellowtail (buri)A rich, oily fish that is at its best in winter in Japan. Substitute: Amberjack, mackerel, or salmon.
- 53.7 gdaikon radish
Seasonings
- 2.7 gsugar
- 0.9 gsakeSake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
- 109.2 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 3.3 gsoy sauce
About the Japanese ingredients in this recipe
- frozen yellowtail (buri) (冷凍ブリ)
- A rich, oily fish that is at its best in winter in Japan. Substitute: Amberjack, mackerel, or salmon.
- sake (酒)
- Sake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
Directions
- 1
Cut the daikon into 1.5 cm-thick quarter-rounds.
- 2
Put the daikon, sugar, sake and enough dashi stock to just cover the daikon in a pot. Cover with a drop lid (otoshibuta) and simmer over low heat for 30 minutes, until tender.
- 3
Leave the frozen yellowtail in the refrigerator for about 20 minutes to partially thaw, then cut it into pieces about 4 cm across.
- 4
Stir the soy sauce into the pot from step 2, nestle the yellowtail pieces into the gaps between the daikon, and simmer over low heat for 5 minutes. Turn the yellowtail over, cover with the drop lid and simmer over low heat for 10 minutes.
- 5
Once the dashi has reduced so that about 1/3 of the ingredients is submerged, turn the yellowtail over once more and turn off the heat. Leave everything to cool in the pot so the flavors soak in.
Note: To save time, put the daikon and 1 tbsp of water in a heatproof container, cover with plastic wrap and microwave at 1200W for about 2 minutes 30 seconds (5 minutes at 600W). Then simmer it for 5 minutes instead of 30 in step 2.
Note: The amount of dashi stock you need will vary with the size of your pot and how much you are making. Have extra on hand and adjust as you go.
Note: If using fresh yellowtail, cut each fillet into 3 pieces and dip them in boiling water for about 3 to 5 seconds to cook the surface and remove any fishy smell.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 174 kcal | 348 kcal | 174 kcal |
| Protein | 15.3 g | 30.6 g | 15.3 g |
| Fat | 11.9 g | 23.7 g | 11.9 g |
| Carbohydrates | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 21 mg | 42 mg | 21 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 174 kcal | 15.3 g | 11.9 g | 1.8 g | 0.6 g | 21 mg | 1 mg |
| 1 adult serving | 348 kcal | 30.6 g | 23.7 g | 3.6 g | 1.2 g | 42 mg | 2.1 mg |
Values are per serving (1.5× the Japanese elementary-school portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
This is the elementary-school portion of Buri Daikon (Simmered Yellowtail and Daikon) (larger quantities, same method).
