Friday, April 18, 2008

Buri Daikon (Japanese amberjack or yellowtail simmered with daikon)

Hello!
It is raining and cold today.
The weather forecast says temperatures dropped :(

Crazy!

... is my supervisor, as well.
I think I shouldn't be positive about him.


Last night, I couldn't beat the sleepiness again, so I will translate a recipe today :)
Buri Daikon is typical Japanese home-cooked meal!
The recipe vary from home to home, so here I will write mine.
I once introduced it here.
It is one of my popular recipes.



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Buri Daikon (Japanese amberjack or yellowtail simmered with daikon)

Difficulty: Medium
Time: 2hr
Number of servings: 2-3

Ingredients:
3 buri (Japanese yellowtail or amberjack) fillets
7 daikon radish cut into 2cm (0.7inch) thick round slices
1 small shoga (ginger root) sliced
salt
kome no togijiru (is a cloudy rice water that you get when you wash rice)
A
* 300cc dashi broth (using packaged dashi powder saves time)
* 100cc sake
* 50cc mirin (sweet sake)
* 50cc soy sauce
* 2 tbsp. sugar
B
* 100cc sake
* 2 tbsp. mirin (sweet sake)
* 2 tbsp. soy sauce
* 1 tbsp. sugar
C
* 1 tbsp. mirin (sweet sake)
thin strips of shoga (ginger root)
mitsuba (trefoil) leaves cut into 3-cm (1-inch-) -long pieces

Directions:
1. Cut buri into large bite-sized pieces, sprinkle salt on both sides and leave them for about 30 minutes.
2. Pour boiling water over the buri. Then wash off any remaining blood or dirt with running water. This process cleans away odors! When you use "buri no ara" (head and leftover pieces), I recommend you to wash them more neatly.
3. Use a peeler. Peel thick round slices of daikon radish and do mentori (plane off the corners) to prevent it from crumbling during long cooking.
4. Boil daikon radish with kome no togijiru (or water with a tablespoon of rice) for 15 minutes (it makes daikon clear colored and less bitter). Remove excess water with paper towel. This is called shitayude, to boil ingredients to certain firmness before cooking together with other ingredients.
5. Place A and slices of shoga (ginger root) in a pot. Bring to the boil, then add buri and cook for about 15 minutes. When you use "buri no ara", you cook 15 minutes before fillets, total of 30 minutes.
6. Add B and simmer for about 5 minutes until they blend.
7. Add daikon radish, cook on low heat for about 30 minutes till light brown.
8. 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.
9. Serve with thin strips of shoga and mitsuba pieces on top.

My original recipe in Japanese is here.
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Enjoy :)
Have a good weekend!

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4 comments:

  1. Hi Ochi,

    This sounds so good! I am familiar with Japanese radish I think called Takwan. It is yellow and very crunchy and good. I love fish too, but hard to find around here fresh. I wanted to thank you for giving me the Google language tools link, I was able to translate an email sent to me by my cousin, my mother's sister's son. So I will be able to be in touch with my Japanese relatives. So cool. Thanks again! :)

    ReplyDelete
  2. Hello jo!

    I am so happy to hear that you could get in touch with her son!
    How nice he wrote back to you!
    I hope you could visit them someday :)

    >>Takwan
    Oh my god, you like it?
    You know Japanese food very well!
    I am surprised!!!

    Weekend was fast.
    Looking forward for the weekend again, ha-ha.

    ReplyDelete
  3. Hi,

    I made this dish tonight and it was pretty tasty. Although I par boiled the daikon with the water used to wash rice, my daikon was a little bitter. This was my first time par boiling daikon with rice water. Usually I just use it directly in whatever I am cooking. As for the bitterness factor, it just depends on the daikon, sometimes it is sweet and sometimes I get a bitter surprise.
    Maybe the parboiling helped and the daikon would have been even more bitter/sharp without it.
    Thanks for the recipe!

    ReplyDelete
  4. Hi! Thanks for trying out ;)

    I just searched online about the bitterness of daikon!
    You are right. It depends on daikon! But it was very interesting to know this. Maybe most daikons in Japan are sweet, so I didn't realize it!

    Anyway, thank you again!!!

    ReplyDelete

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