Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon). Great recipe for Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon). This is a professional recipe, preparing fish in advance so there is no fishy smell. Yellowtale with dikon in a very tasty broth.
Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter. Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. You can cook Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon) using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon)
- Prepare 400 g of Yellowtale.
- You need 500 g of Daikon raddish.
- You need 700 cc of water.
- Prepare 140 cc of cooking sake.
- Prepare 70 cc of soy sauce.
- You need 70 cc of sweet sake.
- Prepare 15-45 g of sugar.
- You need 2 g of dry fish stock.
Hamachi, which is well known for Nigiri. Mix ingredients under simmering sauce and place into a medium size pot. Line saucepan with konbu, add daikon in a single layer, and pour in dashi mixture. Lay seared fish on daikon and fold konbu over it.
Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon) instructions
- Place fillet of fish in a bowl, sprinkle some salt and mix well.
- Peel hard parts of daikon raddish, cut in thick pieces to your liking.
- Place daikon raddish in a pot, rince them 2-3 times in running water, pour water to cover daikon raddish well, boil in high heat, after it boils, cook 8 - 10 minutes till the skewer goes through daikon raddish.
- Pour water from cooked daikon raddish over fish. Mix it quickly and pour water out and add cold water to cool fish.
- Place the pot (with the lid on) with daikon raddish under running ater to cool it.
- Pat dry both fish and daikon raddish and place daikon in a pot with all the ingredients for sauce. when it boils place fish in a pot.
- When it boils, take out foam and cook in a high heat for 20 minutes, taste it first and adjust the sweetness.
- Turn off heat and leave it over night for a better taste.
Cover and cook over medium-high heat until steam seeps from. Buri Daikon - Simmered Yellowtail Fillet with Daikon Radish. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter. See recipes for Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon) too.