Rokusaburo Dōjō's home cooking, exquisite braised daikon and yellowtail. The pressure cooker allows the daikon to absorb flavor in a short time, and the yellowtail becomes so tender it falls off the bone. A ultimate dish that will impress even 100-year-olds. Easily recreate this classic flavor with a hint of chili at home.
Ingredients
Main Ingredients (2 servings)
- Yellowtail collar
- Daikon radish, 1/2
- Sichuan peppercorns (powder), to taste
- Sansho leaves, for garnish
- Chili pepper, 1
Seasonings
- [A] Water 200cc
- [A] Cooking Sake (Rice Wine) 200cc
- [A] Soy Sauce 100cc
- [A] Mirin (Sweet Rice Wine) 100cc
- [A] Sugar, 3 tbsp
Steps
- Blanch the yellowtail collar.
- Thoroughly remove any remaining scales and blood from the blanched yellowtail collar.
- Prepare the broth. Combine 200cc water, 200cc cooking sake (rice wine), 100cc soy sauce, 100cc mirin (sweet rice wine), and 3 tbsp sugar.
- Add 1 chili pepper to the prepared broth.
- Reduce the broth in a separate pot.
- Place the daikon radish and pre-processed yellowtail collar into a pressure cooker, and add the reduced broth.
- If the broth is not sweet enough, adjust the flavor by adding more sugar.
- Simmer the yellowtail collar and daikon radish in the pressure cooker until tender.
- Plate the braised daikon and yellowtail.
- Generously pour the simmering liquid over the dish. Garnish with Sichuan peppercorns (powder) and sansho leaves to finish. [Key Tip!] A single chili pepper adds a moderate heat, and the thick, rich simmering liquid is the key to its flavor.
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