[postlink]http://itadakimasutube.blogspot.com/2011/11/buri-daikon.html[/postlink]http://www.youtube.com/watch?v=JjV0NSbTOzMendofvid
[starttext]
Du poisson (seriole, que vous pouvez remplacer par du thon), du daikon (le radis geant) et du gingembre frais mijote dans un bouillon on ne peut plus japonais. Delicieux meme pour ceux qui pensent ne pas aimer le daikon (=^O^=)! Pour les quantites, plus d'explication et d'autres recettes, rendez-vous sur www.a-vos-baguettes.com
Buri Daikon is simmered Buri (yellowtail or amberjack) and Daikon (radish). It's a traditional and popular Japanese nimono (simmered food) cooked at home.
The recipe vary from home to home, but somehow my recipe become very popular and now I received more than 830 photo reports!
http://cookpad.com/recipe/223829
Please try it out!!!
---------------------------------
Buri Daikon (Japanese yellowtail or amberjack simmered with daikon)
Difficulty: Medium
Time: 2hrs
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.
レシピ（日本語）
http://cookpad.com/recipe/223829
http://cooklabo.blogspot.com/2008/10/blog-post_17.html
[endtext]
[starttext]
Du poisson (seriole, que vous pouvez remplacer par du thon), du daikon (le radis geant) et du gingembre frais mijote dans un bouillon on ne peut plus japonais. Delicieux meme pour ceux qui pensent ne pas aimer le daikon (=^O^=)! Pour les quantites, plus d'explication et d'autres recettes, rendez-vous sur www.a-vos-baguettes.com
English recipe :
Buri Daikon is simmered Buri (yellowtail or amberjack) and Daikon (radish). It's a traditional and popular Japanese nimono (simmered food) cooked at home.
The recipe vary from home to home, but somehow my recipe become very popular and now I received more than 830 photo reports!
http://cookpad.com/recipe/223829
Please try it out!!!
---------------------------------
Buri Daikon (Japanese yellowtail or amberjack simmered with daikon)
Difficulty: Medium
Time: 2hrs
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.
レシピ（日本語）
http://cookpad.com/recipe/223829
http://cooklabo.blogspot.com/2008/10/blog-post_17.html
[endtext]
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