Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)
Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, yellowtail and daikon radish stew (inada to daikon no nimono). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have yellowtail and daikon radish stew (inada to daikon no nimono) using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):
  1. Make ready young yellowtail (Inada) fillets
  2. Get Daikon radish
  3. Take Scallions
  4. Make ready sake
  5. Get soy sauce
  6. Make ready mirin
  7. Make ready small chunk ginger
Steps to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):
  1. 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.
  2. 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.
  3. 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.
  4. 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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