How to cook Japanese Simmered Snapper in Light Daikon
- 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
- 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.
, 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
Preparation Method: Poached/Simmered