Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, washoku recipe - yellowtale with daikon raddish (buri-daikon). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have washoku recipe - yellowtale with daikon raddish (buri-daikon) using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon):
- Get 400 g Yellowtale
- Make ready 500 g Daikon raddish
- Make ready 700 cc water
- Take 140 cc cooking sake
- Get 70 cc soy sauce
- Make ready 70 cc sweet sake
- Get 15-45 g sugar
- Make ready 2 g dry fish stock
Instructions to make Washoku Recipe - Yellowtale with Daikon raddish (Buri-Daikon):
- Place fillet of fish in a bowl, sprinkle some salt and mix well
- Peel hard parts of daikon raddish, cut in thick pieces to your liking
- Place daikon raddish in a pot, rince them 2-3 times in running water, pour water to cover daikon raddish well, boil in high heat, after it boils, cook 8 - 10 minutes till the skewer goes through daikon raddish
- Pour water from cooked daikon raddish over fish. Mix it quickly and pour water out and add cold water to cool fish
- Place the pot (with the lid on) with daikon raddish under running ater to cool it
- Pat dry both fish and daikon raddish and place daikon in a pot with all the ingredients for sauce. when it boils place fish in a pot
- When it boils, take out foam and cook in a high heat for 20 minutes, taste it first and adjust the sweetness
- Turn off heat and leave it over night for a better taste
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