Kan-Buri Daikon, Braised Winter Yellowtail & White Radish: Part 1, Chopping the fish head

yellowtail

🥗Healthier: mackerel

💰Cheaper: tilapia

Mackerel offers a similar flavor profile with lower cost.

daikon radish

🥗Healthier: rutabaga

💰Cheaper: turnip

Rutabaga and turnip provide a similar texture and taste.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

These alternatives mimic mirin's sweetness and acidity.

sake

🥗Healthier: dry white wine

💰Cheaper: cooking wine

These substitutes provide similar flavor notes.

Take the gills out of the burri yellowtail using a Chinese chopper.

Chop the burri yellowtail into large pieces, being careful not to damage the fish.

Wash off the fish and remove any remaining guts.

Chop the fish into large sizes, ensuring the handle of the chopper is dry to avoid slipping.

Remove the eyes and the area behind the eyes, which is considered the most nutritious part of the fish head.

Ensure to have a dry grip while handling the fish to prevent slipping.

Freeze the fish as it will be another four days before the cooking class for making kan-buri daikon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens