Your Japanese Kitchen - 2011/12/05 - Buri Daikon and Pickles

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Buri Daikon Simmered Yellowtail and Daikon

Ingredients (Serves 4)
*800g yellowtail
*1/2 daikon (800g)
*1 large knob ginger
*4 tbsp sugar
*1/2 cup / 100ml soy sauce
*1 cup / 200ml mirin sweet cooking sake
*1 cup / 200ml sake
*2 cups / 400ml dashi stock

1. Cut the daikon into 4-5cm pieces, peel and quarter each piece. Boil the daikon in the water which is used for washing rice for about 15 minutes. Then drain it.

2. Clean the yellow tail with a paper towel and cut it into bite-sized pieces. Put it into a pot of boiling water, and blanch it until the water comes to a boil again. Then drain it.

3. Peel the ginger and slice it thinly.

4. Combine the sugar, soy sauce, mirin, sake and dashi in a pan, and bring it to a boil.

5. Carefully add the daikon and yellowtail into the pan, add the ginger, and bring the broth to a boil.

6. Turn the heat down to low, and place a drop-lid and simmer for 30 minutes.

7. Turn off the heat, and let it cool for about 30 minutes to let the flavor soak in.

RecipesTop
Daikon Peel Pickled in Soy Sauce

Ingredients (Serves 4)
*1/2 daikon peel (200g)
*1/4 cup / 50ml vinegar
*2 tbsp soy sauce
*2 tbsp sugar
*1 yuzu juice
*1/2 yuzu zest
*8 pieces kombu (2cm-wide strip)
*1/2 tbsp Sichuan pepper

1. Cut the daikon peel into 2cm square pieces.

2. Make the pickle sauce: Combine the soy sauce, sugar and vinegar in a bowl. Add the kombu and the Sichuan pepper.

3. Put the daikon peel and the pickle sauce into a plastic bag. Add the yuzu juice and the yuzu zest.

4. Let the air out of the bag, and seal it tight. Put it in the refrigerator for at least 30 minutes.

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