Toyama Buri Daikon

Peel the daikon, cut into 1–1.5 cm rounds and boil until tender. Blanch the fish briefly, cool in cold water and clean away surface blood and scales.

Bring the measured water, sake, mirin and soy sauce to a simmer. Add the fish and daikon, skim and simmer gently until tender and the fish reaches 63°C.

Allow a brief rest to absorb the seasoning and reheat before serving. The photographed vegetables are optional presentation, not required ingredients.