Description: My favourite. Typical Japanese à la carte (Ippin-ryori: 一品料理). 
Serves: 2
Cooking time: 40 mins – according to your preference

Ingredients

• Yellow tail – cut into bite-size, 2 pieces or 200g
• Daikon radish – chopped into a quarter slice (1cm width), 200g
• Soy sauce – 1 tablespoon
• Mirin cooking wine – 1 tablespoon
• Dashi stock – 300 mL of bonito or kombu kelp dashi stock (You may cook it from scratch – boil the water, switch the heat off, then add 25g of bonito flake wait for 3 minutes, then sieve them with kitchen paper or fine cloth. Alternatively, use extract dashi powder 4g + 150 mL of hot water)
• Water 400 mL

Method

1. In a large pot, add the water, dashi, soy sauce, and mirin, then boil on medium heat. Once it is boiled, add the daikon radish and simmer for about 20 minutes.
2. Add the yellow tail and cook for another 20 minutes until the radish softens.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B3	Vitamin B12
187.8	26.0g	5.4g	8.0g	1.7g	4.5g	1.5g	1.3 g	7.2mg	1.3μg
9.4%	52.0%	7.7%	3.1%	5.5%	5.0%	25.4%	6.6%	55.2%	86.7%

Nutritional Tips

It looks like it takes such a long time to cook but it just needs to be simmered for a long time. This can be eaten hot in winter or chilled in summer. You can also cook a large amount and eat it the next day or bring it in your lunch box the next day. Ingredients absorb the taste in time, so it gets even tastier the next day. This is well-known in Japanese cuisine and sometimes we leave the dish on purpose so the flavors infuse into the ingredients.

Yellow Tail is called “Buri (鰤)’’ in Japanese. They are eaten either cooked (grilled, simmered) or raw (commonly in sushi or sashimi). It is a winter season fish and they tend to have a higher fat content in colder seasons. Outside of Japan, it may be rare to see yellowtail dishes except sushi. I will introduce more recipes another time. It is an amazingly tasty fish. I am not a big fan of fish, but this fish is something.