A recipe for authentic braised daikon with fish, made with fish collar and ribs, resulting in tender pieces with deeply infused flavor. While simple, it offers a profound taste where the umami of the daikon and fish is concentrated. Packed with tips for removing fishiness and ensuring the flavors penetrate, this is a superb Japanese dish that will have you reaching for more rice and drinks.
Ingredients
Main Ingredients (4 servings)
- Daikon Radish 800g
- Green Onion 1/2 stalk
- Ginger 30-40g
- Fish Collar and Ribs 500g
Seasonings
- Cooking Sake (Rice Wine) 200ml
- Water 800ml
- Coarse Sugar 2-3 tbsp
- Soy Sauce 5 tbsp
- Japanese Mustard (to taste)
Steps
- Cut Daikon Radish (800g) into thick 2-3cm rounds, peeling thickly. Then, cut into half-moons. Keep the peels.
- Separate the white and green parts of the Green Onion (1/2 stalk). Finely shred the white part after removing the core. Soak the shredded green onion in water to remove its sharpness. Set aside the green part for simmering.
- Wash the Ginger (30-40g) thoroughly with the skin on. Prepare it in two ways: slice into rounds for simmering and julienne for garnish.
- Lightly rinse the Fish Collar and Ribs (500g) with water to remove any dirt or blood.
- Pour piping hot water over the prepared Fish Collar and Ribs. Once the surface turns white, immediately discard the water and rinse with cold water.
- Gently wash the chilled Fish Collar and Ribs under running water until all blood is removed. Also, gently remove any scales or slime from the skin.
- Arrange the half-moon cut Daikon Radish in a pot or pan.
- Add Cooking Sake (Rice Wine) (200ml) and Water (800ml), and bring to a boil until the daikon softens. (Key Tip!) Using plenty of sake is effective for removing the fishy odor.
- Once boiling, reduce heat and add the prepared Fish Collar and Ribs, the reserved Green Onion green parts, and sliced Ginger. Lightly crush the green onion parts to release their aroma.
- Add Coarse Sugar (2-3 tbsp) and simmer. (Key Tip!) Coarse sugar adds a rich sweetness and depth, and is also effective in masking fishy odors.
- Skim off any scum that appears during simmering.
- Remove the lid and add the reserved Daikon Radish peels to the pot. Add Soy Sauce (5 tbsp) and mix well.
- Continue simmering without a lid to reduce excess liquid. Baste the ingredients with the simmering liquid periodically to infuse flavor. Turn off the heat when it reaches your desired consistency. (Key Tip!) Letting it sit overnight will further enhance the flavor.
- Plate the dish, and generously top with the soaked shredded green onion and julienned ginger. Serve with Japanese Mustard (to taste) if desired. (Key Tip!) The collagen around the bones offers a melt-in-your-mouth texture that is exquisite.
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