ぶり大根 - Simmered yellowtail with daikon radish –


冬が旬の「ぶり大根」  Buri & daikon




  • ぶり 250 g
  • 大根 1/4本
  • 生姜 1片
  • 水 100ml
  • 酒 100ml
  • 砂糖 大さじ 1.5
  • みりん 大さじ 3
  • 醤油 大さじ 3
  • 塩 小さじ 1 (霜降り用)


  1. 大根を2~3cmの半月切りにする。
  2. ぶりを食べやすい大きさに切る。
  3. ぶりに軽く塩をまぶし、10分程おく。その間にお湯を沸かす。
  4. 3をザルに入れて熱湯を回しかける。
  5. 表面が白くなったらキッチンペーパーで水気を取る。
  6. 圧力鍋に1、4とすりおろした生姜、水、調味料を入れて蓋をする。
  7. 高圧にして加熱する。圧力がかかったら弱火で10分程加圧する。
  8. 火を止めて圧力が下がったら出来上がり。


  • 圧力鍋が無くても、普通のお鍋でじっくりコトコト煮込めば大丈夫です。
  • 一晩寝かせると味が染み込んでより一層おいしくなりますよ。
  • 手順3~5は「霜降り」といいます。魚の生臭さを取るためにこの作業をします。

Buri & daikon (in English)

The yellowtail is in season in Japan now. It is so tasty to eat raw (sashimi) or grilled or simmered, isn’t it? I ate the grilled one with teriyaki sauce as a Osechi-ryouri just the other day.

Today, because I found the fresh yellowtail again at my favorite fish store, I tried to cook the simmered yellowtail with daikon radish called “Buri daikon” by using a pressure cooker.

It is one of the most popular Japanese dish which is often cooked and eaten in Japan in winter.

Ingredients (2 servings)

  • 250g of yellowtail
  • 1/4 of daikon radish
  • 3cm of grated ginger
  • 100ml of water
  • 100ml of cooking sake
  • 3 table spoon of mirin (sweet sake)
  • 3 table spoon of soy sauce
  • 1.5 table spoon of sugar
  • 1 tea spoon of salt (for Direction No.3)


  1. Cut daikon radish into semi-circular 2-3cm slices.
  2. Cut the yellowtail into easy-to-eat sizes.
  3. Sprinkle salt on it (Direction No.2) and let it sit for about 10 min. Prepare about 1000ml of boiled water.
  4. Put the yellowtail in a colander and pour the boiled water around and over it.
  5. Pat dry on the paper towel when its surface turned white.
  6. Put the ingredients in a pressure cooker and cover it.
  7. Cook it under high pressure for 10 min.
  8. It’s ready to eat after the pressure went down.


  • If you don’t have a pressure cooker, simmer the ingredients in the pot until they become soft. It’ll be tasty, too!
  • Let it rest overnight, and fish and radish can absorb the flavors.
  • Direction 3-5 called “shimohuri” in Japanese. You can smoothly remove a fishy smell in this way.