Japanese Traditional Food – Buri Daikon (Boiled With Fish Buri Radish) – Buri Daikon is a typical country of Japan. The typical food of the country sakura comes from a vegetable Turnip. Buri-daikon (fish stewed with radish buri) province of Kagoshima in southern Japan have known varieties called Sakura-jima daikon.
Radish daikon Moriguchi named it planted in the province of Aichi and Gifu. Only 2 cm in diameter, but its length can reach 180 cm long, not including the leaves. The meat was a bit hard with the sharp aroma. Radish varieties are used for pickles and sold as souvenirs.
- 3 yellowtail fillets (about 300g)
- 1/2 large Daikon radish
- 20g ginger root
- 1 1/2 cup (360ml) water
- 1/3 cup (80ml) Soy Sauce
- 1/3 cup (80ml) Sake
- 1/4 cup (60ml) Mirin
- 3 Tbsp sugar
Cut fillets into 3 pieces, and blanch in boiling water for a couple of seconds . Remove from water and set aside.
Cut Daikon radish into 1″ thick rounds. Then peel and cut into halves. Round off the sharp edges. In a pot boil enough water to cover, and cook Daikon for 15 minutes until easily pierced with a toothpick. Strain water and set aside.
Cut ginger thinly, like matchsticks.
In a medium pot, add water, Soy Sauce, Sake, Mirin, and sugar, and let boil. Add fish, Daikon, and ginger.
Cover with parchment paper and cook 25 minutes. Cool completely. Serve at room temperature or reheat.