Recipe of Gordon Ramsay Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, yellowtail and daikon radish stew (inada to daikon no nimono). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono) is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook yellowtail and daikon radish stew (inada to daikon no nimono) using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):

1. Prepare young yellowtail (Inada) fillets
2. Make ready Daikon radish
3. Take Scallions
4. Prepare sake
5. Make ready soy sauce
6. Get mirin
7. Make ready small chunk ginger

Instructions to make Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono):

1. Cut the daikon into 2 cm thick slices, rounding off the pointy edges with a knife (this prevents it from losing its shape during cooking). Pre-boil until daikon is soft but not mushy.
2. In a separate pot, bring some water to a boil. Add the fish to the pot and cook until the fish changes color. Drain pot and set aside fish aside.
3. In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil. Return the fish to the pot and simmer for about 10 minutes on medium.
4. Add daikon to the pot along with 2 cups of water and bring to a simmer again. Let cook for several minutes until the daikon and fish are well flavored. Serve garnished with scallions.

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