Japanese Simmered Snapper in Light Daikon Recipe

Serves/Makes: 4


  • 8 ounces snapper or salmon fillet, sliced into 8 pieces
  • 7 ounces daikon radish (about 3 inches)
  • 1 strip dried kelp (konbu*) (4 inches)
  • 3 cups water
  • 1/3 cup sake
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon Japanese soy sauce
  • Salt, to taste (optional)
  • Cooked lobster meat or shrimp, sliced, to garnish (optional)
  • Spring onion, thinly sliced, to garnish
How to cook Japanese Simmered Snapper in Light Daikon:
  • Peel and slice the daikon into four sections. Place the daikon, konbu and water in a saucepan and simmer over low heat for 45 minutes or until the daikon is tender. Discard the solids or reserve the daikon to serve later if desired.
  • Add the sake, mirin and soy sauce to the broth and continue to simmer for another 10 minutes.
  • Add the snapper and simmer for another 3 to 4 minutes, or until cooked. Add a pinch of salt to taste. Portion the simmered snapper into four bowls, and top with the cooked lobster meat or shrimp, if using.
  • Ladle the hot broth and serve immediately, garnished with the spring onion.


*Konbu, a kind of seaweed. It is associated with the word yorokobu, meaning "joy".

This recipe for Japanese Simmered Snapper in Light Daikon serves/makes: 4

The Japanese Simmered Snapper in Light Daikon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Japanese (more Japanese recipes)

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