Addictive Spicy Beltfish and Daikon Radish Simmered Dish

"Braised beltfish and daikon" is a dish that, despite its simplicity, boasts a profound flavor. Fresh beltfish and daikon are slowly simmered together, creating an exquisite and harmonious taste. The deliciousness of the beltfish permeates the daikon, and the sweetness of the tenderly cooked daikon spreads throughout your mouth. The rich aroma of the broth that fills the air is incredibly appetizing. The substantial beltfish and the daikon, so soft it can be easily cut with chopsticks, are in perfect harmony, satisfying anyone who eats it. This dish, imbued with the flavors of home and tradition, will surely bring warmth to your table as you savor the changing seasons. The preparation of this dish evokes images of time spent with family and friends, promising a heartwarming meal. "Braised beltfish and daikon," with its simple yet deep flavor, is undoubtedly a dish that will brighten your table and enrich your soul.

The pleasure of eating beltfish comes from flaking off its tender flesh.
[Galchi Jorim = Braised beltfish and daikon]



1. Put water (2 cups), kombu (1 10cm square sheet), and daikon (2 handfuls) into a pot and bring to a boil. Once it boils, remove the kombu.



2. Add beltfish (4 pieces) and the sauce, then simmer over high heat. The sauce consists of: chili powder (2) + dark soy sauce (1) + mirin (1) + starch syrup (1) + sugar (0.5) + grated garlic (0.5) + ginger powder (0.3) + sesame seeds, pepper, sesame oil.



3. Finally, add the long green onions and it's done.



4. Braised beltfish and daikon is complete.



It tastes even better when the daikon is cooked until melt-in-your-mouth tender.