Buri Daikon (Yellowtail and White Radish) | Saveur

Name: Buri Daikon (Yellowtail and White Radish) | Saveur
Ingredients: 1 oz. konbu (dried giant kelp); 1 (1-lb.) yellowtail or salmon collar (have fish monger cut in half) or 2½-lb. steaks; 1 Tbsp. vegetable oil; 2 lb. daikon, peeled and cut into 2"-thick rounds; 1 bag instant dashi (Japanese stock); 1 ⁄ 2 cup sake; 3 Tbsp. soy sauce; 1 Tbsp. mirin (sweet cooking rice wine)

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In this dish the richness of the yellowtail balances the daikon's slight bitterness.

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Ingredients

1 oz. konbu (dried giant kelp)
1 (1-lb.) yellowtail or salmon collar (have fish monger cut in half) or 2½-lb. steaks
1 Tbsp. vegetable oil
2 lb. daikon, peeled and cut into 2"-thick rounds
1 bag instant dashi (Japanese stock)
<sup>1</sup>⁄<sub>2</sub> cup sake
3 Tbsp. soy sauce
1 Tbsp. mirin (sweet cooking rice wine)