Buri daikon

Method

1. 1 Blanch the salmon fillets in 80-degree water for 20 seconds, then soak them in cold water and scrape off any clotted blood.
2. 2 Blanching and scraping the flesh is a mandatory step when cooking snapper; failing to do so will result in a whole pot of fish with a strong, pungent smell.
3. 3 Cut the radish into 2 cm thick slices and blanch them for 12 minutes in rice water.
4. 4 Boiling radishes in rice water beforehand is a way to remove their bitter taste.
5. 5 Simmer the radishes in dashi, soy sauce, mirin, sake, and sugar for 20 minutes.
6. 6 Arrange the fish fillets in the pan and simmer for another 15 minutes with parchment paper covering the surface. Sprinkle with shredded ginger and green onions.

With an appliance

• Oven 1 hr

  Replace step 6: arrange the salmon on top of the radishes, cover with parchment paper, and simmer on the middle rack of the oven at 170 degrees for 15 minutes; do not stir, only sprinkle with shredded ginger and green onions after removing the pot.