[HOW to MAKE] BURI-DAIKON, a classic Japanese fish dish. ブリ大根作ってみました。

Buri-Daikon, classic Japanese fish dish.
This time, Take-san is cooking Buri-Daikon. Buri means yellowtail, daikon means daikon radish, and they are cooked together.
[RECIPE]
1. Prep. Daikon
Peel the radish and cut it into 3cm thick slices.
Then simmer with a teaspoon of rice for about 20 minutes. The rice is added to remove the radish's bitterness, pungency, etc.
2. Prep. Buri, yellowtail fish
Point. Remove the fishy smell.
Quickly dip the Buri into boiling water.
Immediately cool it in ice water to prevent it from losing its shape.
3. Cooing
Peel ginger and cut into rounds and stripe shape.
Prepare the boiling soup.
Bring 150 ml sake, 50 ml mirin, 1 tablespoon sugar, 3 tablespoons soy sauce, and chopped ginger to the boil.
Simmer for 20 minutes with Buri and Daikon, using a cooking sheet to spread soup to Buri and Daikon.
4. Presentation
Cut the yuzu rind into thin strips. The yuzu flavor adds a wonderful citrusy, fresh flavor to the buri daikon.
Top with the daikon and buri, then top with the yuzu topping.
The refreshing and delicious Buri Daikon is ready to serve.
Thank you for watching. See you next time.
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Table of Contents
0:00 Opening
0:12 STRAT. Prep. Daikon-radish
0:53 Ginger
1:10 Prep. Buri, yellowtail fish. Secret to remove fishy smells.
1:29 Prep. the boiling soup
2:10 Prep. Yuzu
2:36 Presentation
2:20 Failure
3:09 Ending
#easyrecipe
#simplerecipe
#簡単レシピ
#food
#fishdish
#cooking
#ぶり
#大根
#ぶり大根

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One of the challenges of cooking fish is that it can smell fishy. Buri-daikon uses three techniques to eliminate the fishy smell. What are these techniques?