Culinary Workshop Karinary Art 2018.January.
Ingredients
| Buri (yellowtail) trimmings | 500g ... Sprinkle with salt and let sit for 20 minutes. Blanch in boiling water, transfer to cold water, and clean off blood and scales. |
| Daikon radish | 1/2 piece ... Cut into 3cm thick rounds (or half-moons). Parboil in rice rinsing water until a skewer can pass through. |
| Thinly sliced ginger | 3 slices |
Simmering Sauce
| Dashi stock | 700ml |
| Sake | 100ml |
| Dark soy sauce | 3 tbsp |
| Light soy sauce | 1 tbsp |
| Sugar | 2 tbsp |
Garnish
| Komatsuna (blanched) | As needed |
| Yuzu peel (julienned) | As needed |
Instructions
- In a shallow pot, add the simmering sauce ingredients, prepared daikon, buri, and ginger. Bring to a boil over high heat, skim off any foam, and cover with a paper lid. Reduce heat to medium and simmer for about 20 minutes. Let it cool in the pot.
- Reheat, adjust flavor with soy sauce and mirin (1 tbsp each), and baste with the sauce while simmering to create a glaze.
- Plate the buri and daikon, garnish with komatsuna and yuzu peel, and serve.