Buri Daikon (Simmered Yellowtail and Daikon)
ぶり大根 · 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) and daikon radish simmered together in a sweet, gently salty dashi broth. Both the fish and the radish are at their best in the cold months, which is why the pairing is such a classic. In this preschool-kitchen version the fish is baked with a light coat of flour before it goes into the pot, so it stays tender and in one piece, and the seasoning is kept mild enough for small children. The daikon soaks up all the flavor of the fish and the broth, and kids happily eat both.
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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)Buri is Japanese amberjack, a rich, oily fish that is a winter staple in Japan. Substitute: Salmon or mackerel fillets.
- 48 gdaikon radish
Seasonings
- 2.7 gflour
- 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 mldashi 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) (ぶり)
- Buri is Japanese amberjack, a rich, oily fish that is a winter staple in Japan. Substitute: Salmon or mackerel fillets.
- 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 fish lightly with flour. Arrange the pieces on a baking sheet and bake in an oven preheated to 200°C (400°F) for 10 minutes.
- 2
Cut the daikon into thick quarter-rounds.
- 3
Put the daikon, 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 it is tender, add some water).
- 4
Stir in the soy sauce, then tuck the baked fish into the gaps between the daikon pieces, replace the drop lid and simmer.
Coating the fish in flour and baking it first keeps it from falling apart in the pot and gives it a soft, tender finish. The baking also takes away any fishy smell, so there is no need for the usual prep of blanching the fish or sprinkling it with salt (blanching tightens the flesh and makes it harder for children to eat, and salting adds extra sodium). For the daikon, simmering it in dashi with the sugar and sake from the start makes it tender without any parboiling. If you turn off the heat while there is still some liquid in the pot and let everything cool as it is, the flavor soaks in even more and the dish tastes even better.
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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