Buri Daikon
also called ぶり大根 · buri daikon · buri daikon · ブリ大根 · 鰤大根 · yellowtail and daikon · simmered yellowtail with radish
- Japanese Home Cooking
- serves 4
- recipe says 1 hr
- Stews & Braises
Three ways to read this recipe
The table
| A 煮魚: the liquid is water and not dashi — water 5 : soy 1 : mirin 1 : sake 1. | |||
| 1 1/2 lb(680 g; peeled, in 1-inch rounds with the corners pared off)daikon | parboil 20 min in rice water | simmer 25 min under a drop lid | spoon over 10 min, uncovered |
| 2 qt(2 L; the cloudy water off rinsing rice, or 2 qt water with 1 Tbs raw rice)rice-washing water | |||
| 4 cups(950 mL; straight off the kettle)boiling water | scald and rinse | ||
| 1 1/4 lb(570 g; in pieces, or 4 steaks)yellowtail collar | |||
| 1 1/4 cups(300 mL)water | |||
| 1/4 cup(60 mL)soy sauce | |||
| 1/4 cup(60 mL)mirin | |||
| 1/4 cup(60 mL)sake | |||
| 2 Tbssugar | |||
| 1 piece(2 in, sliced thin)ginger | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
Before anything else
2parboil 20 min in rice water
3scald and rinse
4simmer 25 min under a drop lid
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 55 min1 of 4 steps gives no time
- Needs you
- about 10 min
- If you get it wrong
- Narrow — past about half an hour in the pot the collar goes dry and stringy, and reducing the glaze puts no fat back
parboil 20 min in rice water
20 minwalk awayfrom the start
scald and rinse
not timedfrom the start
simmer 25 min under a drop lid
25 minwalk away20 min in
spoon over 10 min, uncovered
10 minneeds you(we think)45 min in
- needs you
- you can walk away
- never timed
- we think
You'll need colander · wide pot
Goes with
See how it is written
>> title: Buri Daikon
>> category: Stews & Braises
>> tags: japanese, yellowtail, daikon, simmered, fish, winter
>> counters: Japanese Home Cooking
>> aka: ぶり大根, buri daikon, buri daikon, ブリ大根, 鰤大根, yellowtail and daikon, simmered yellowtail with radish
>> pairs-with: gohan, sumashi-jiru
>> servings: 4
>> time: 1 hr
>> slack: narrow — past about half an hour in the pot the collar goes dry and stringy, and reducing the glaze puts no fat back
>> step: A 煮魚: the liquid is water and not dashi — water 5 : soy 1 : mirin 1 : sake 1.
A 煮魚, so the liquid is water and not dashi — water 5 : soy 1 : mirin 1 : sake 1.
>> step: parboil 20 min in rice water
Parboil @daikon{1 1/2%lb}(680 g; peeled, in 1-inch rounds with the corners pared off) in @rice-washing water{2%qt}(2 L; the cloudy water off rinsing rice, or 2 qt water with 1 Tbs raw rice) ~parboil{20%min}, until a skewer meets slight resistance at the centre, then rinse the pieces.
>> step: scald and rinse
Pour @boiling water{4%cups}(950 mL; straight off the kettle) over @yellowtail collar{1 1/4%lb}(570 g; in pieces, or 4 steaks) in a #colander{} until the surfaces turn white, then rinse each piece and pick off the loosened scales and blood.
>> step: simmer 25 min under a drop lid
Simmer @&(2)parboiled daikon{} and @&(~1)scalded buri{} in @water{1 1/4%cups}(300 mL) with @soy sauce{1/4%cup}(60 mL), @mirin{1/4%cup}(60 mL), @sake{1/4%cup}(60 mL), @sugar{2%Tbs} and @ginger{1%piece}(2 in, sliced thin) in a #wide pot{} under a drop lid ~simmer{25%min}, in one layer and never at more than a lazy bubble.
>> step: spoon over 10 min, uncovered
Lift the drop lid off @&(~1)pot{} and ~reduce{10%min}, spooning the liquid over the fish every minute or so, until it has darkened and thickened enough to coat the daikon.