Buri Daikon
Ingredients
- 600 gTuna (in large cubes)
- 800 gKorean radish (peeled and cut into thick rounds)
- 500 mldashi stock
- 100 mlSake or rice alcohol
- 100 mlmirin
- 4 tbspsoy sauce
- 2 tbspWhite sugar
- 1 tspGinger powder
- 600 gYellowtail (Buri) (cut into large chunks)
- 20 gFresh ginger (peeled and thinly sliced)
Method
Tender pieces of fatty fish paired with radish soaked in umami broth. The reduced sauce is dark, glossy, and generously coats every bite.
- 1
Dip the yellowtail and tuna pieces in boiling water for 10 seconds until the surface turns white. Immediately rinse under cold water to remove impurities and residual scales.
- 2
Cut the radish into 3 cm thick rounds. Round off the edges of each slice with a knife to prevent them from crumbling during simmering.
- 3
In a pot, place the radish, dashi broth, sake, sugar, and fresh ginger slices. Bring to a boil, skim off the foam, then simmer covered until the radish becomes translucent.
- 4
Add the fish, soy sauce, mirin, and ginger powder. Continue cooking uncovered. The sauce should reduce and thicken until it coats the spoon and intensely colors the ingredients.
Frequently asked questions
How do you get this dish right?
- The secret is in the initial blanching: it removes the strong fishy smell to keep only the clean taste of the fish.
- Do not skip rounding the radish edges (mentori), otherwise they will break and cloud your sauce.
How long does this dish keep?
Keeps for 3 days in the fridge. It's even better reheated the next day as the radish continues to soak up the sauce.
