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.
The combination of tasty, fatty yellowtail and juicy, sweet daikon radish works amazingly well in soy-infused broth. This classic dish represents the taste of Japanese home cooking. Home/Classic Washoku/ Buri Daikon (Simmered Yellowtail and Daikon) ブリ大根 • Just One Cookbook. You can have Washoku Recipe – Yellowtale with Daikon raddish (Buri-Daikon) using 8 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Washoku Recipe – Yellowtale with Daikon raddish (Buri-Daikon)
- Prepare 400 g of Yellowtale.
- You need 500 g of Daikon raddish.
- It’s 700 cc of water.
- You need 140 cc of cooking sake.
- You need 70 cc of soy sauce.
- It’s 70 cc of sweet sake.
- You need 15-45 g of sugar.
- Prepare 2 g of dry fish stock.
Classic Washoku Main Seafood Winter Buri Daikon (Simmered Yellowtail and Daikon) ブリ大根 • Just One Cookbook. Buy our best-selling e-cookbook full of easy and simple Japanese recipes! 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.
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.
Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. Place daikon in a saucepan, add enough water to cover, and bring to a boil over medium-high heat. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon. Buri-daikon is a much loved winter dish in Japan.