- Cooking time
- 45 minutes
- Energy
- Approx. 398kcal
- Sodium
- 4.1g
Ingredients (for two people)
- - Yellowtail
- 200 g
- - Daikon radish
- 1/4 of a bottle (300g)
- - Ginger
- 1 piece
- - Salt
- A small quantity
- - Oil
- Suitable amount
- - Yuzu peel
- A small quantity
A
- □ Umami Sauce
- 5 tablespoons
- - Water
- 200ml
Recipe
1. Briefly wash the yellowtail with water, wipe it dry with paper towels and then cut it into bite-sized pieces. Add a light amount of salt.
Cut the daikon radish into semicircles.
Without peeling the ginger, cut it into thin strips.2. Heat the oil in a frying pan. Grill the outside of the daikon radish and take it out.
Add the oil and cook the fish. (Once the surface changed color, it's good)-
3. In the potAAdd and simmer. Add the daikon and ginger. Place the drop-lid on the pot and simmer on low heat until the daikon softens.
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4. Add the yellowtail to step 3 and place the drop-lid on the pot. Once cooked a little, let it cool to allow the flavor to soak into the fish.
-
5. Remove the yellowtail for a moment and boil down about half of the broth. Return the yellowtail into the pot and while heating it, mix it with the broth. Serve in a bowl and add finely sliced yuzu peel.
