Buri Daikon (Simmered Yellowtail and Daikon) (Wheat-Free)
ぶり大根（小麦なし） · Buri Daikon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Buri daikon is one of Japan's best-loved winter dishes: chunks of yellowtail (buri, which is at its richest in the cold months) simmered with daikon radish in a gently sweet dashi and soy broth, so the daikon soaks up all the flavor of the fish. In preschool kitchens we use skinless, boneless fillets so even small children can eat it with confidence, and we bake the fish with a light coating of joshinko rice flour first - it holds the pieces together in the pot and keeps them soft rather than dry. The seasoning is mild and the daikon cooks until spoon-tender, which is why this grown-up-sounding dish disappears so quickly at lunchtime. It is made without egg or milk, and the fish is dusted with rice flour rather than wheat flour.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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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 preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gyellowtail (buri), skinless and bonelessA rich, firm Japanese fish (Japanese amberjack), here sold as boneless, skinless fillets. Substitute: Salmon or mackerel fillets.
- 48 gdaikon radish
Seasonings
- 2.7 gjoshinko (Japanese non-glutinous rice flour)Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- 2.4 gsugar
- 0.8 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.
- 54 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 gsoy sauce
About the Japanese ingredients in this recipe
- yellowtail (buri), skinless and boneless (ぶり，骨皮抜)
- A rich, firm Japanese fish (Japanese amberjack), here sold as boneless, skinless fillets. Substitute: Salmon or mackerel fillets.
- joshinko (Japanese non-glutinous rice flour) (上新粉)
- Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- 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
Dust the yellowtail lightly with joshinko. Arrange the pieces on a baking sheet and bake at 200°C (400°F) for 10 minutes.
- 2
Cut the daikon into thick quarter-rounds.
- 3
Put the daikon from step 2, the sugar, sake and dashi stock in a pot, cover with a drop lid (otoshibuta) and simmer until the daikon is tender. (If the liquid runs low before the daikon is soft, add some water.)
- 4
Stir in the soy sauce, nestle the baked yellowtail from step 1 into the gaps between the daikon pieces, cover with the drop lid again and simmer.
Coating the fish in joshinko before baking keeps it from falling apart in the pot and gives it a soft, tender finish.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 180 kcal | 360 kcal | 180 kcal |
| Protein | 15.3 g | 30.6 g | 15.3 g |
| Fat | 11.9 g | 23.7 g | 11.9 g |
| Carbohydrates | 7.1 g | 14.1 g | 7.1 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 18 mg | 36 mg | 18 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 417 mg | 834 mg | 417 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 180 kcal | 15.3 g | 11.9 g | 7.1 g | 0.6 g | 0.5 g | 18 mg | 1 mg | 417 mg |
| 1 adult serving | 360 kcal | 30.6 g | 23.7 g | 14.1 g | 1.2 g | 0.9 g | 36 mg | 2.1 mg | 834 mg |
Values are per serving (1.5× the Japanese preschool 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.
Ingredients in this recipe
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