Fish Stew aka Buri Daikon

When I first made this, it was a feat because I was working with a root vegetable I never cooked with and a very expensive fish, Yellowtail. I had no idea how this fish was, except the times I've tasted it when I went out for Sushi. In the restaurants it's chopped into submission. In a vaccum packed it looks yummy, until I had to cook it.

The only reason I made this was because of a language partner I met over a year ago, Hash, his real name was Isao Takahashi. We would go out to restaurants in New York and enjoy the atmosphere, food, wine, and company. One of the things he wanted me to make was his favorite Fish stew he called Buri Daikon. I forget what prefecture in Japan he was from, but I know it wasn't a very big place. Since I've asked other Japanese natives if they heard of this dish, it seems it's something not very popular as all they knew was that Buri means Fish and Daikon is the root, turnip like, vegetable used in it. I did find the recipe and this was what it looked like when it was done.

There were several steps, much was preparing the Daikon, but also the fish was not something you cooked quickly. Hence, why I call it a stew. I cooked it for an hour before it became tender. It was very, very rich and not for eating alone. I had no idea what I should have made it with, but I decided to make some short grain rice and it took a lot of the richness away.