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Serves/Makes: 4

Ingredients:

• 1 pound yellowtail tuna or other fresh, firm fish
• 8 ounces daikon radish (about 4 inches), peeled and sliced into 4 thick sections
• 1 1/2 cups rice washing water or regular water
• 5 cups water
• 2 cups sake
• 1 inch young ginger, grated
• 1-2 tablespoons sugar
• 4 tablespoons Japanese dark soy sauce or 2 tablespoons tamari and 2 tablespoons Japanese soy sauce
• Kinome or watercress, to garnish

How to cook:

• Cut the tuna into chunks of four or eight pieces. Blanch the tuna in boiling water for 10 to 20 seconds. Drain and set aside.
• Boil the sliced daikon for 15 minutes in water in which rice has been washed. (This water helps the daikon remain white.) Drain and chill in ice water and drain again.
• Pour the water and sake into a large pot. Add the tuna, cooked daikon and grated ginger. Bring to a boil over high heat and simmer for 5 minutes, skimming the foam from the surface regularly, then add the sugar and reduce the heat to low.
• Simmer uncovered for 20 to 30 minutes until the liquid has reduced by half. Add the soy sauce and continue simmering, uncovered, for another 10 to 20 minutes, by which time the liquid will have reduced to about half.
• Place the fish and daikon in a large bowl, topped with kinome or water­cress to garnish.
• Serve hot with steamed rice and pickles on the side.

This recipe for Tuna Simmered in Sake (Buri No Nitsuke) serves/makes: 4

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Main Ingredient: Tuna
Preparation Method: Poached/Simmered
Cuisine: Japanese