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Lemon Butter Yellowtail and Daikon

Lemon Butter Buri Daikon

This dish is my unique donabe version of popular Japanese dish, buri daikon (simmered yellowtail and daikon in soy based broth). Daikon is first sautéed in butter, then, once the yellowtail is added along with the lemon and mushrooms, they were steamed with sake and Ayu Fish Sauce. All made in one donabe, and this versatile Fukkura-san donabe effectively steam-fry the ingredients. The result is so aromatic, savory, and delicious. If yellowtail is not available, this dish can be made with other rich-flavor fish such as cod or sea bass. Ayu fish sauce gives the elegantly rich umami flavor, but it can be substituted with regular soy sauce, too.


Tagine-style donabe, Fukkura-san (large)




    • 1 pound (450 g) yellowtail filet (skin on or off), cut into 8 pieces
    • Sea salt, to taste 
    • 2 tablespoons butter
    • 12 oz (360 g) daikon, sliced into 1/2″ (1.2 cm) thick crosswise
    • 2 cloves garlic, thinly-sliced
    • 1 small knob ginger, minced (about 1 1/2 teaspoons)
    • 2 tablespoons sake
    • 5 oz (150 g) oyster mushrooms, trimmed and broken apart by hand
    • 1 small lemon, very thinly-slided crosswise
    • 1 tablespoon ayu fish sauce (can substitute with soy sauce)
    • Minced chives, for garnish
    • Shichimi togarashi (Japanese seven spice), for serving


      1. Season both sides of the yellowtail filets with about 1 teaspoon of sea salt, and let them rest in refrigerator for 15 - 30 minutes. Pat dry with paper towel. Set aside.
      2. Pre-heat Fukkura-san's skillet over medium-heat for a few minutes.
      3. Add the butter, and once the butter is melted, add the daikon slices in one layer. Season the surface lightly with sea salt. Cover with lid and cook until the bottom side of the daikon is lightly browned (about 3 - 4 minutes). Turn them over.
      4. Add the garlic and ginger in the open space and sauté for 1 minute.
      5. Add the sake, cover with lid again, and cook for a couple more minutes.
      6. Add the mushrooms and spread over the daikon, followed by the lemon slices and fish filets.
      7. Pour in the fish sauce, cover with lid, and cook for about 5 minutes or until the fish is just cooked through.
      8. Uncover and garnish with the chives and some shichimi togarashi at the table. Serve immediately.

      Daikon slices are sautéed in butter until lightly browned, first.

      The yellowtail is steamed on the sizzling daikon and lemon.

      Happy meal one day.

        About the measurements used in our recipes

        For rice measurement, traditional Japanese rice measurement is used.
        • 1 rice-cup = 3/4 US cup = 180 ml
        Other conversions (US to metric measures)
        • 1 cup = 240 ml1
        • 1 inch (1") = 2.5 cm
        • 1 ounce (1 oz) = 30 ml