ぶり大根｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put water in a pot and soak the washed kelp.

Cut the radish together with the skin into 2 cm widths.
After cutting, peel thickly and cut in half.
Arrange the radishes in a heat-resistant container and sprinkle with a tablespoon of water.
Cover with plastic wrap and heat in a 600w microwave for 7-8 minutes.
After heating, drain the water.

Cut the yellowtail into pieces that are easy to eat and arrange them in a bat.
Sprinkle salt all over, cover with plastic wrap and leave in the refrigerator for 10 minutes.

10分経ったらキッチンペーパーでぶりの水気を切る。
ボウルにザルをかけ、ぶりを入れる。
熱湯をかけてぶりを崩さないように裏返し、霜降りをする。
氷水にぶりを入れて身をしめ、水気を切る。

Peel the ginger and slice it along the fibers.
Save 5 pieces for boiling and chop the rest along the fiber.
Soak the shredded ginger in water for 10 minutes and drain.

If you don't have a drop lid, make it with a cooking sheet.
Add cooking liquor to 1 and heat over low heat until just before boiling.
After heating, take out the kelp and turn off the heat.

Put radish, buri, (A), and sliced ginger in a pan.
Cover with otoshi buta and simmer over low heat for 5 minutes.
After 5 minutes, remove the lid and add soy sauce.
Mix gently, remove again, cover and simmer over low heat for 10 minutes.

10分煮込んだら落し蓋を外し、中火にして2分煮詰める。
2分経ったら火を止め、再度落し蓋をして冷まし、味を染み込ませる。
冷めたら再度火にかけ、温め直して完成。
皿に盛り、細切りにした生姜をのせる。