Sweet & Salty Yellowtail with Daikon Radish
Sweet & Salty Yellowtail with Daikon Radish

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sweet & salty yellowtail with daikon radish. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have sweet & salty yellowtail with daikon radish using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sweet & Salty Yellowtail with Daikon Radish:
  1. Prepare 1 pack Yellowtail offcuts
  2. Take 12 cm Daikon radish (chopped into 3 cm pieces)
  3. Make ready 3 Shiso leaves (finely shredded)
  4. Take 4 tbsp A) Soy Sauce
  5. Prepare 100 ml A) Sake, Water
  6. Take 3 tbsp A) Mirin, Sugar
  7. Take 2 tsp A) Rice Vinegar
  8. Get 1 large piece A) Ginger (julienne)

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Instructions to make Sweet & Salty Yellowtail with Daikon Radish:
  1. Lightly sprinkle salt on the yellowtail offcuts and let it sit for 5 minutes. Meanwhile, boil water in a pot. When it comes to a boil, add the yellowtail.
  2. When the yellowtail has cooked and turned white, drain into a colander. (This will remove the fishy smell).
  3. Quickly rinse the pot and add the A) ingredients. Bring to a boil. Place the daikon radish and Step 2 in the pot.
  4. When using a pressure cooker, after the pin pops up, let the pressure increase for about 15 minutes. When the pin falls drops down, remove the lid and heat on medium-high. Simmer for about 5 minutes while stirring the liquid.
  5. When using a regular pot, cover the daikon radish with plastic wrap and microwave for about 5 minutes. Add the A) ingredients and the daikon radish to the pot and when it comes to a boil, add in Step 2.
  6. Cover with a lid that can be placed directly on the ingredients and simmer for about 20 minutes on medium heat. Remove the lid and simmer while stirring the liquid for about 5 minutes.
  7. Serve on a plate, top with shiso leaves, and it's done.

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