Buri Daikon (Grilled Yellowtail Kingfish With Daikon Reddish) Recipe

How To Prepare Buri Daikon (Grilled Yellowtail Kingfish With Daikon Reddish)? 😍😍🌈🌈

Ingredients:

• 4 Yellowtail Kingfish fillets

• 1 large daikon reddish

• 2 tablespoons soy sauce

• 2 tablespoons mirin (Japanese sweet rice wine)

• 1 tablespoon sake (Japanese rice wine)

• 1 tablespoon sugar

• Salt, to taste

• Vegetable oil for grilling

• Freshly grated daikon radish, for garnish

• Chopped green onions, for garnish

Instructions:

1. Peel the daikon radish and cut it into thick rounds or chunks. Place the daikon pieces in a pot of water and bring it to a boil. Cook for about 10 minutes or until the daikon is tender. Drain and set aside.
2. Preheat your grill to medium-high heat.
3. In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat the mixture over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
4. Pat dries the Yellowtail Kingfish fillets with a paper towel to remove any excess moisture. Lightly season the fillets with salt.
5. Brush the grill grates with vegetable oil to prevent the fish from sticking. Place the Yellowtail Kingfish fillets on the preheated grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and nicely charred. The cooking time may vary depending on the thickness of the fillets.
6. While the fish is grilling, heat the sauce mixture over low heat to warm it up.
7. Once the Yellowtail Kingfish fillets are cooked, transfer them to a serving platter. Pour the warm sauce over the fish, ensuring that it is evenly coated.
8. Arrange the cooked daikon radish pieces alongside the fish on the platter.
9. Garnish with freshly grated daikon radish and chopped green onions.
10. Serve the Buri Daikon hot with steamed rice and a side of miso soup for a complete Japanese meal.