Simmered yellowtail and radish in miso

Highslide JS
Japanese radish to a yellowtail

Golden combination in Hokuriku winter



Round off the sharp edge
Round off the sharp edge
  1. Cut radish crosswise into rounds (1-inch thick) and pare. Round off the sharp edge of the cut ends to prevent crumbling while cooking (See picture).
  2. Put radish into pressure cooker and pour water as height as radish. Put rice bran, cover with drop-lid and heat. After weight begin to turn, boil for 3 minutes and turn off heat. When pressure become flat, take out radish.
  3. Wash yellowtail by salty water and boil lightly in the broth of radish.
  4. Put radish into earthen pot and pour water as height as radish and heat. When water comes to boil, put yellowtail and add 1 cups sake. Simmer for 10 minutes.
  5. When radish become soft, add 2 tablespoons miso and simmer for a while.