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Amberjack stew with daikon and potatoes

Amberjack stew with daikon and potatoes

Preparation time: Between 30 and 60 Minuti

Nutritional information: 490 kcal / per serving

Course: Second course

Geographic Area: East Asia

Enviromental Impact: Moderate (0.91kg CO2 eq)

Recipe in partnership with:

A winter dish typical of Tomaya prefecture, famous for amberjack fishing. The yellowtail is simmered with soy sauce, sugar, and dashi and then boiled. This rustic and very simple dish is enjoyed throughout Japan.

Ingredients for 4 portions

  • Amberjack 600 g
  • Amberjack bones q.b.
  • Daikon 600 g
  • Potatoes 320 g
  • Spinach 120 g
  • Yuzu q.b.
  • Halls q.b.
  • Ginger 60 g
  • Dark soy sauce 360 ml
  • Clear soy sauce 360 ml
  • Sugar 400 g
  • Rice wine 720 ml
  • Sake 880 ml
  • Dashi broth 550 ml

Preparation

1.

Wash the amberjack under running water and remove the scales. Fillet it, clean it, and set aside the collar and head.
2.

Cut the collar and head into small pieces, salt them and let them rest for 30 minutes.
3.

Bring water to a boil and blanch the amberjack collar and head. Next, place them in cold water. It removes the remaining traces of blood and scales. Schooling.
4.

Blanch the spinach and place it in cold water. When they have cooled, cut them into 1-inch pieces. Prepare a broth with 500 ml dashi broth, 3 g salt, 25 ml sake and 1 ml soy sauce. Soak the spinach in the broth.
5.

Boil the amberjack fillets for 4 minutes, drain and set aside.
6.

Peel the daikon and potatoes and cut them into slices 2.5 cm wide. Boil them in water until tender, then keep them aside in cold water.
7.

Pour 3,600 ml of water into a saucepan with sake and a few ginger peels. Boil. When the liquid reaches boiling point, add the sugar, light soy sauce and dark soy sauce. Boil.
8.

When the liquid has reduced to 10 percent of its original amount, add the rice wine and boil again. Plate and serve.

Enviromental Impact

Moderate

Details

Per serving:

0.91kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.