Yellowtail Teriyaki with Grated Daikon Radish
The flavor of grated daikon radish makes up for less sodium!
20min
394kcal
472mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Use a paper towel to pat the yellowtail fillets dry and then lightly cover with the potato starch. Divide the green peppers and king oyster mushrooms into 4 pieces and divide the red bell peppers into 6 pieces. Grate the daikon radish and slightly drain off excess moisture.
-
Heat 1/2 Tbsp of oil in a fry pan, quickly saute the green pepper, red bell pepper and king oyster mushrooms over medium heat, turn the heat to low, cover with a lid and steam-fry for 5 minutes then remove the ingredients.
-
Wipe away excess oil in the fry pan with a paper towel, add in and heat 1/2 Tbsp of oil and pan-fry both sides of the yellowtail fillets to golden. Once cooked through add in the grated daikon radish and (A) then boil down the cooking liquids.
-
Place (3) onto a dish and garnish with (2).
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
King oyster mushrooms - cutting off the hard base
The base of king oyster mushrooms is somewhat hard and tough, so please use a knife to shave this portion off.
Glossary
Post your creation!
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
