Ingredients
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Instructions
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Prep the yellowtail:
Sprinkle the fillets lightly with salt and let sit for a few minutes. Place them in a colander and pour hot water over the surface to remove any fishy smell. If any bloodline or scales remain on the skin, remove them.
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Prep the daikon:
Slice the daikon into 3 cm rounds and peel them. If using a large daikon, cut the rounds into half-moons.
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Cook the daikon:
Place the daikon slices and water into the kakugama. Cover with a drop lid and heat over medium. Once it comes to a boil, place the main lid on, reduce to low heat, and simmer for 15 minutes. -
Simmer with seasoning:
Add the mirin, soy sauce, and yellowtail fillets. Cover again with the drop lid and simmer for 5 minutes.
Transfer the daikon and yellowtail to serving plates. Boil the remaining broth uncovered over medium heat for 3–5 minutes to reduce. Pour the reduced sauce over the daikon and fish. Serve with blanched greens if desired.
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★Key Points of Cooking with ANAORI kakugama
To remove any fishy odor, lock in the umami, and prevent the fillets from falling apart, the yellowtail is prepared using shimofuri in Step 1 — a technique in which the fillets are lightly salted and then rinsed with hot water. While many recipes require pre-boiling the daikon, cooking in a kakugama uses the far-infrared effect of carbon to evenly heat the ingredients without pre-boiling, resulting in perfectly cooked daikon that does not fall apart. Although the daikon appears firm and angular, it becomes tender and fully infused with flavor. The yellowtail also absorbs the seasoning well in just a short simmer, creating a deliciously flavorful dish. |
Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
