Japanese Simmered Snapper in Light Daikon Recipe

Serves/Makes: 4

Ingredients:

• 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.

Comments:
*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

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