Chef Harada cooking tachiuo nikudashi
Beltfish, also known as largehead hairtail --- or tachiuo in Japan --- is a type of cutlassfish. Beltfish is a long, thin silver fish that resides in shallow water in warmer oceans. It is frequently served raw as sashimi in Japan, but it is also served filleted and grilled, with Japanese-style vegetables and a broth made of kelp and dried bonito flakes known as katsuo dashi. For a katsuo dashi recipe, see the References section. The following recipe serves two people. Add this to my Recipe Box.
Instructions
1. Slice the shiitake mushrooms, and grate the daikon radish.
2. Set the oven to broil. Fillet the beltfish, and cut a series of shallow, diagonal slits on both sides of the fillet. Oil the baking tray with 2 tablespoons of vegetable oil, and lay the beltfish on the tray. Broil the beltfish until it is cooked through, approximately 10 to 15 minutes.
3. Add the katsuo dashi to a heated saucepan. Toss the shiitake mushrooms into the saucepan. Season with 1 tablespoon of mirin and salt and pepper to taste.
4. Add 1 cup grated daikon radish to the saucepan, then add 1 tablespoon of butter. Cook for about 5 minutes: The daikon radish should still have a crispness to it.
5. Serve the broiled fish with the daikon-and-mushroom mixture spread over it.
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