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Buri Daine | Party Kitchen --Recipe transcription of Party Kitchen

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Ingredients

  • Radish (central part) : 1/3
  • Yellowtail (Ara) : 300g
  • Yellowtail (body part) : 200g
  • Kelp for soup stock : 1 sheet
  • (A) Ginger slice : 1 piece
  • (A) Water : 800ml
  • (A) Liquor : 100ml
  • sweet sake : 3 tbsp
  • sugar : 2 tablespoons
  • Dark soy sauce : 3 tbsp
  • Japanese leek : 1/2

Time required

30minutes

Procedure

  1. 1) Prepare 00:15

    Cut the radish into round slices with a thickness of about 3 cm, and peel the skin a little thicker.
    Cut in half to make a semicircle and chamfer.
    Soak kelp for soup stock in 800 ml of water and remove the soup stock.

  2. 2) Boil the radish 01:27

    Put 2 radishes and plenty of water in a pan, add about 1 tablespoon of raw rice (not included in the amount), and heat over high heat.

  3. 3) Roast frost for the first time 02:53

    After cutting the yellowtail into a suitable size, sprinkle with salt and leave it for about 10 minutes, then grill it on both sides of the grilled fish.

  4. 4) Marbled for the first time 03:07

    Cut the yellowtail into a suitable size, put it in boiling water and take it in ice water.

  5. 5) Make gray onions 03:34

    Cut the green onion to a length of about 4 cm, make a cut along the fiber, and divide it into a white part and a core.
    Cut the white part into fine strips along the fibers and expose to cold water.

  6. 6) Expose the boiled radish to water 03:55

    If the bamboo skewers pass lightly, expose them to water.

  7. 7) Add radish, yellowtail, soup stock, and (A) and simmer. 04:20

    Put daikon radish, yellowtail and flesh after pretreatment, soup stock in 1 and (A) in a pan, and heat on high heat to remove the floating lye.

  8. 8) Add sugar and mirin and simmer 05:02

    Add sugar and mirin, cover with a lid and simmer on medium heat for 10 minutes.

  9. 9) Add dark soy sauce and simmer 05:42

    Add dark soy sauce and simmer over low heat for 30 minutes.

  10. 10) Boil while pouring broth 06:10

    When the broth is reduced to about 1/3, simmer for about 5 minutes while sprinkling the broth.

  11. 11) Serve 06:36

    Place the first radish in a bowl and put the white onion on it.

Point

・ By marbling, the taste is easy to enter and no odor remains.
・ By cooking on a strong fire and in a short time, the body will be finished in a plump state.
・ If you have time, let it cool and soak in the flavor. If left overnight, it will become a more stewed radish.
・ If the skin is placed on the bottom of the pot, the skin will peel off, so heat it with the skin facing up.
・ Remove the odor by adding ginger.

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