Step-by-Step Guide to Prepare Homemade Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)
Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Steps to Make Perfect Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) estimated approx 45 mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) using 7 ingredients and 4 steps. Here is how you cook it.
This recipe, called "Inada Daikon no Nimono" in Japanese, will let you get a taste of mom's homestyle cooking from Japan. The combination of yellowtail fish (called "inada" in Japanese) and daikon radish is so good!
Ingredients and spices that need to be Prepare to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):
- 4 young yellowtail (Inada) fillets
- 1/4 Daikon radish
- to taste Scallions
- 1/2 cup sake
- 3 Tbsp soy sauce
- 1 Tbsp mirin
- 1 small chunk ginger
Steps to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)
- 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.
- 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.
- 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.
- 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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