Photograph of the finished Buri daikon

Japan · Cá cam om củ cải Buri daikon

Buri daikon

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Amberjack buri Amberjack buri 3.4 lb
  • Photograph of White radish White radish 3.1 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ⅔ cup
  • Photograph of Cooking sake Cooking sake ⅔ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Dashi broth Dashi broth 5 ⅛ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking