Simmered Amber jack and White Radish ぶり大根
Author: Naoko Yoshioka
Recipe type: Main dish, Seafood, Fish
Cuisine: Japanese
Serves: 2
Ingredients
- 2 fillets amber jack
- 300g white radish
- 1 ginger rhizome
- ware used for washing rice
- 2 cup dashi stock
- 1½ tbsp sugar
- 1 tbsp mirin
- 2½ tbsp soy sauce
Instructions
- Cut the white radish into about 2-3㎝, boil in water in which the rice has been washed, let stand until cool and rise in cold water.
- Cut each amberjack fillet into 2 or 3 slices; blanch the fish by boiling quickly and soaking in chilled water with ice.
- Place the stock, giant white radish and amberjack in a pot and place over a high heat. When it comes to the boil, add the sake and sugar, after simmering over a medium heat foe about 5 min, add the soy sauce, mirin and thinly sliced ginger rhizome, cover with a drop-lid and simmer while skimming off foam until the giant white radish changes to caramel color.
- Arrange everything in a bowl, place the needle ginger shred on top of the dish.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..
