gThis dish is one of the most common types of “Nimono”, stewed or simmered dish, cooked at home in Japan.
The sweet miso-flavor combined with the soup stock extracted from yellowtail topped with a pleasant scent of orange peel.
In order for you to experience the taste of standard JP homemade food and our ordinary life, I would recommend it with sake.
I usually enjoy this after I came back from surfing during winter. After having been in the freezing water a few hours, I am cold and starved, then I finally get to eat this dish with hot sake. It is such a treat!!
What’s also amazing about it is that it’s so easy to cook and here is how.
- Daikon Radish: about 15oz
- Yellowtail: three slices as shown above
- Orange peels: some
- Sugar: 2tsp.
- Sake: 2tsp.
- Mirin: 2tsp.
- Soy sauce: 1 and 1/2tsp.
- Miso paste: 1 and 1/2tsp.
1. Peel the skin and cut Daikon radish as shown in the pic into bite-sized pieces.
(Make sure you will not cut them too thick because it takes some time stew Daikon Radish.I would say 0.1in would be a good width)
2. Cut each yellowtail slice into 3 pieces and put them in the boiling water until surface turns white and take them out of the pot.
3. Pour all the seasonings, except for the orange peels, and 1 and 1/2 cup of water into the pot and turn on the burner to high.
Turn down to mid right before it starts boiling and skim off any scums and put a lid on about for 20 to 30 mins until about 80 to 90%
of soup is evaporated.
4. Put the ingredients in a bowl and sprinkle the orange peels.