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

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Party Kitchen-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) 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) 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) 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) 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) 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) Expose the boiled radish to water 03:55
If the bamboo skewers pass lightly, expose them to water.
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) 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) Add dark soy sauce and simmer 05:42
Add dark soy sauce and simmer over low heat for 30 minutes.
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) 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.