Simmered Amberjack and Daikon Radish. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper. Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Cook the amberjack lightly on both sides.
I always make it this way! Don't boil the sauce down too long and don't let it burn! If you are using the bones and head, wash it particularly well. You can have Simmered Amberjack and Daikon Radish using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Simmered Amberjack and Daikon Radish
- Prepare 3 of pieces Amberjack filets.
- Prepare 1 of Salt.
- Prepare 1 of Water used to rinse the rice.
- It’s 1 piece of Thinly sliced ginger.
- You need 1 of Finely julienned ginger.
- Prepare 1 of Mitsuba.
- It’s 1 of A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar].
- It’s 1 of B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar].
- You need 1 cup of [2 tbsp mirin].
- Prepare 7 slice of of Daikon radish, each 2 cm thick.
Add C and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavour of the buri and seasonings. Buri (amberjack) daikon is a classic simmered dish eaten during winter, which makes good use of the seasonal, oil-rich fish. The dish is usually made with the ara (the head and bones left over.
Simmered Amberjack and Daikon Radish instructions
- Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes. Sprinkle with boiling water, then wash carefully in cold water. I didn't use the ara (head and bones) of the amberjack this time. If you are using them, treat them in the same way as the fish fillets..
- Slice the daikon radish about 2 cm thick. Peel, and shave off the sharp edges. (Using a vegetable peeler makes this easy.) Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper..
- Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total)..
- Add the B. ingredients, and coat the fish with the broth..
- Add the daikon radish and simmer over low heat for 30 minutes. When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat..
- Transfer to serving plates, garnish with ginger and mitsuba, and it's done..
Mix ingredients under simmering sauce and place into a medium size pot. Squeeze out the water (with your hands) from Daikon radish. In order for the soy sauce to be absorbed, grated daikon radish is added to the sashimi. The daikon has the added advantage of providing a refreshing flavor. Japanese amberjack is very versatile, and can be enjoyed in various ways: grilled with salt, teriyaki, stew with daikon radish and shabu-shabu.
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