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Buri radish | Kuromitsu Kinako KITCHEN's recipe transcription

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Ingredients

  • Yellowtail fillet : 4 sheets
  • salt : Appropriate amount
  • water : 700ml
  • Rice soup : 1 cup of pot
  • sugar : 30g
  • Liquor : Appropriate amount
  • Ninben soup : 2 ladle
  • Dark soy sauce : Half a ladle
  • Radish : Amount of your choice
  • Citron : Small amount

Time required

50minutes

Procedure

  1. 1) Sprinkle salt on yellowtail 00:48

    Sprinkle salt on the yellowtail fillet. Leave for 5-10 minutes.

  2. 2) Cut radish 01:21

    Cut the radish into thick slices with a width of 3 cm and peel them off. Cut the large radish in half. Put a hidden knife in the cross.

  3. 3) Boil radish in rice broth 01:51

    Put rice broth and radish in a pan and simmer on heat. When the radish is soft until the bamboo skewers stick, wash it with cold water.

  4. 4) Remove the smell of yellowtail with the excess juice 02:24

    Sprinkle the excess hot yellowtail on 1 yellowtail and wash with cold water. Cut yellowtail to the size you like.

  5. 5) Boil yellowtail 03:02

    Put water in a pan, add sake, sugar, and yellowtail, turn on the heat, and simmer over high heat while removing the lye.

  6. 6) Add radish and seasonings and boil 04:16

    Add radish, ninben soup, and dark soy sauce to 5 and simmer on medium heat for 10 minutes. Taste and add sugar if the sweetness isn't enough. Boil for another 15 minutes, turn off the heat and let it cool a little.

  7. 7) Serve on a plate and put the shredded yuzu on it to complete 06:17

    Cut the yuzu into julienne. Serve yellowtail and radish on a plate, and put yuzu on top to complete.

Point

・ When boiling yellowtail, boil it from a cold state.
・ Washing radish boiled in soup with cold water softens the radish.
・ If you want to soften the ingredients, use sugar instead of mirin. The ingredients become softer and the taste becomes easier to soak in.
・ Since the simmered food is soaked in the taste as it cools down, it will become delicious after a while.

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