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Buri daikon ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Yellowtail (fillet) : 2 slices
大根 : 300～350g
（A）しょうゆ : 大さじ1/2
（A）酒 : 小さじ1
（A）おろしショウガ : 1片
（B）砂糖 : 大さじ1
（B）酒 : 大さじ1
（B）みりん : 大さじ2～大さじ2と1/2
（B）水 : 1カップ程度
ショウガの薄切り : 3～4枚
しょうゆ : 大さじ2～大さじ2と1/2
大根の茎 : お好みで

Time required

30minutes

Procedure

1) Season for the first time 01:45
Cut the yellowtail into a size that is easy to eat, and knead (A).
2) Steam radish 02:23
Cut the radish into round slices with a width of about 2 cm, cut them in half, and make cuts in each.
Place in a heat-resistant container, wrap, and heat in a 600w microwave for 6-7 minutes.
3) Boil 03:57
Put (B) in a pan and heat on medium heat.
Add 2 together with the steamed soup and simmer.
When the broth is boiled, add 1 and thin slices of ginger, soak the whole, and simmer on medium heat for 6 to 7 minutes while sprinkling the broth.
Add soy sauce and simmer on medium heat for 6-7 minutes.
4) 仕上げる 06:48
器に大根をのせ、ラップをかけ休ませる。
フライパンを再加熱し、ぶりを煮詰める。
5) 盛り付ける 08:28
大根を盛った器にぶりをのせ、煮汁を回しかけ、ショウガを散らす。
お好みで大根の茎を飾る。

Point

-By steaming the radish in the microwave, you can save the troublesome underboil and it's easy.
・ By cutting the yellowtail into a size that is easy to eat and then seasoning it, the taste will soak in and the odor can be removed.
・ By making a cut in the radish, the taste is well absorbed.
・ Because yellowtail is easy to boil, boil it without touching it.
・ Turn the radish upside down while boiling and let it soak in the broth evenly.
・ Heat the radish stalks in a 600w microwave oven for 30 seconds to 1 minute in advance.