Simple steam-frying them with some butter and yuzu citrus slices is one of my favorites. It's a very easy one pot dish with tagine-style donabe, "Fukkura-san". Since I couldn't find decent yuzu from a store, this time, I made it with meyer lemon, and it was very nice, too!
First, daikon slices are pan-fried in butter just like making daikon steaks.
Black cod ("gindara") and meyer lemon slices are added along with bean sprouts and shimeji mushrooms, and steamed in sake for 7-8 minutes.
After resting for a few minutes, the dish is ready. So aromatic.
Here's the recipe:
Steam-fry Lemon Butter Cod & Daikon
Ingredients: (2-3 servings)
12 oz (360 g) black cod ("gindara") filet, cut into 6-7 pieces
1 teaspoon salt
2 tablespoons butter
10 oz (300 g) daikon radish, peeled and sliced into 1/2" (1.2 cm) thick disks
1/4 teaspoon salt
1 clove garlic, thinly-sliced
1 small knob ginger, minced
2 tablespoons sake
6 oz (180 g) bean sprouts
5 oz (150 g) shimeji mushrooms
2/1 meyer lemon, thinly-slided and further cut into half
1 teaspoon light color soy sauce ("usukuchi shoyu")
1 scallion, thinly-sliced diagonally
Japanese mixed chili pepper ("shichimi togarashi")
ponzu sauce (optional)
Procedure:
- Season both sides of the cod filets with 1 teaspoon of sea salt. Refrigerator for 30 minutes. Pat dry with paper towel and set aside.
- Heat the butter in the skillet of "Fukkura-san" over medium-heat for 2-3 minutes.
- Season both sides of the daikon slices with 1/4 teaspoon of sea salt and add to the skillet in one layer. Cover with lid and steam-fry until the bottom side of the daikon is golden brown (about 4-5 minutes).
- Turn the daikon over. Add the garlic and ginger in the open space and stir for 1 minute.
- Add the sake, cover with lid again, and cook for 2 more minutes or until the daikon is just tender when tested with a tooth pick.
- Add the bean sprouts and spread over the daikon. Add the shimeji mushrooms and spread. Add the cod filets and insert lemon slices under cod filets.
- Drizzle the soy sauce, cover with lid, and cook for 7-8 minutes or until the fish is just cooked through.
- Turn off the heat and let it rest for 3-5 minutes.
- Bring "Fukkura-san" to a dining table. Uncover and garnish with the scallion and some shichimi togarashi. Serve immediately.
- Serving option: If you like even bigger flavor, after divided into individual bowls, drizzle some ponzu sauce to enjoy.
Happy donabe life.
