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.

Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon) 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)

  1. Prepare 400 g of Yellowtale.
  2. You need 500 g of Daikon raddish.
  3. It’s 700 cc of water.
  4. You need 140 cc of cooking sake.
  5. You need 70 cc of soy sauce.
  6. It’s 70 cc of sweet sake.
  7. You need 15-45 g of sugar.
  8. 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

  1. Place fillet of fish in a bowl, sprinkle some salt and mix well.
  2. Peel hard parts of daikon raddish, cut in thick pieces to your liking.
  3. 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.
  4. Pour water from cooked daikon raddish over fish. Mix it quickly and pour water out and add cold water to cool fish.
  5. Place the pot (with the lid on) with daikon raddish under running ater to cool it.
  6. 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.
  7. When it boils, take out foam and cook in a high heat for 20 minutes, taste it first and adjust the sweetness.
  8. 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.

source: cookpad.com