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

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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

→ 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.

→ 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.

→ Peel the ginger and slice it thinly.

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

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

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

→ 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

→ Cut the daikon peel into 2cm square pieces.

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

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

→ 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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