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Ingredients

• 3 buri (Japanese amberjack or yellowtail) fillets
• 7 daikon radish cut into 2cm (0.7inch) thick round slices
• 4 slices of shoga (ginger root)
• salt
• kome no togijiru (is a cloudy rice water that you get when you wash rice)
• A
• 300cc dashi broth (using packaged dashi powder saves time)
• 100cc sake
• 50cc mirin (sweet sake)
• 50cc soy sauce
• 2 tbsp. sugar
• B
• 100cc sake
• 2 tbsp. mirin (sweet sake)
• 2 tbsp. soy sauce
• 1 tbsp. sugar
• C
• 1 tbsp. mirin (sweet sake)
• thin strips of shoga (ginger root)
• mitsuba (trefoil) leaves cut into 3-cm (1-inch-) -long pieces

Description

Buri Daikon Is Typical Japanese Home-cooked Meal! The Recipe Vary From Home To Home, So Here I Will Write Mine ;) 1. Cut Buri Into Large Bite-sized Pieces, Sprinkle Salt On Both…

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