Buri Daikon Plus

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So it looks like fall is equivalent to Japanese food in my brain. I’ve basically been eating only Japanese food for a week. I had a craving for nimono (vegetables boiled in a soy sauce-based sauce). I found this buri daikon recipe and only changed one thing  (besides adding tons of veggies)- I decreased the amount of cooking sake to 20mL from 120mL as that was all I had.

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On the menu that night was the nimono, miso soup with kabu (turnip) slices and greens and rice topped with garlic sesame.

Buri Daikon Plus

based on this recipe (Japanese)
Serves four

400g Japanese amberjack (buri/ぶり/鰤), cut into large chunks
1/2 daikon radish, cut into thick slices and quartered
1 carrot, cut into thick slices and halved
1/2 block devil’s tongue jelly (konyaku)
2 satoimo (taro) quartered
50g bamboo shoot, halved and sliced
4 shitake mushrooms, halved if large
15g ginger slices

300mL water (original recipe calls for 180mL)

20mL cooking sake (original calls for 120mL )
1 teaspoon kombucha granules (昆布茶)

40g sugar (the origial recipe calls for ざらめ which looks like is sugar)

60mL soy sauce
1 tablespoon mirin (add at the end)
1 tablespoon cooking oil
 
Rinse the fish in boiling water, just until the color changes, and set aside. Heat up the cooking oil in the pot you will use for stewing. Saute the daikon pieces for about three minutes. Don’t let them get too brown or they may turn bitter later. Add everything but the mirin and bring to a boil. Reduce heat and simmer, covered, for about thirty minutes. Add the mirin and simmer for a few minutes. Taste and adjust seasonings. This makes a great side dish throughout the week.

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