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.
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. 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.
- Prepare 700 cc of water.
- It’s 140 cc of cooking sake.
- Prepare 70 cc of soy sauce.
- You need 70 cc of sweet sake.
- You need 15-45 g of sugar.
- It’s 2 g of dry fish stock.
Cover and cook over medium-high heat until steam seeps from. 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.
Washoku Recipe – Yellowtale with Daikon raddish (Buri-Daikon) step by step
- 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.
Hamachi, which is well known for Nigiri. Buri Daikon is a regional specialty of the area around Toyama Bay in Japan. There's nothing quite like eating simmered daikon radish. It's soft and juicy and carries with it all the flavor you. Buri-daikon is a much loved winter dish in Japan.
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