Simmered Amberjack and Daikon Radish
Simmered Amberjack and Daikon Radish

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Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, simmered amberjack and daikon radish. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simmered Amberjack and Daikon Radish is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Simmered Amberjack and Daikon Radish is something which I have loved my entire life. They’re nice and they look fantastic.

Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper. Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Cook the amberjack lightly on both sides. Add the sake and bring to a simmer, then add the ginger.

To begin with this recipe, we have to prepare a few components. You can cook simmered amberjack and daikon radish using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Amberjack and Daikon Radish:
  1. Take 3 pieces Amberjack filets
  2. Make ready 1 Salt
  3. Prepare 1 Water used to rinse the rice
  4. Take 1 piece Thinly sliced ginger
  5. Prepare 1 Finely julienned ginger
  6. Get 1 Mitsuba
  7. Make ready 1 A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar]
  8. Take 1 B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar]
  9. Get 1 cup [2 tbsp mirin]
  10. Make ready 7 slice of Daikon radish, each 2 cm thick

Add C and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavour of the buri and seasonings. Buri (amberjack) daikon is a classic simmered dish eaten during winter, which makes good use of the seasonal, oil-rich fish. The dish is usually made with the ara (the head and bones left over.

Instructions to make Simmered Amberjack and Daikon Radish:
  1. Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes. Sprinkle with boiling water, then wash carefully in cold water. I didn't use the ara (head and bones) of the amberjack this time. If you are using them, treat them in the same way as the fish fillets.
  2. Slice the daikon radish about 2 cm thick. Peel, and shave off the sharp edges. (Using a vegetable peeler makes this easy.) Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper.
  3. Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total).
  4. Add the B. ingredients, and coat the fish with the broth.
  5. Add the daikon radish and simmer over low heat for 30 minutes. When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat.
  6. Transfer to serving plates, garnish with ginger and mitsuba, and it's done.

Buri (amberjack) daikon is a classic simmered dish eaten during winter, which makes good use of the seasonal, oil-rich fish. The dish is usually made with the ara (the head and bones left over. Mix ingredients under simmering sauce and place into a medium size pot. Squeeze out the water (with your hands) from Daikon radish. In order for the soy sauce to be absorbed, grated daikon radish is added to the sashimi.

So that is going to wrap this up for this special food simmered amberjack and daikon radish recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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