Kyoto Cooking Circle monthly recipe
Simmered Daikon & Yellowtail (Buri−daikon), 
Clear soup with Fu, Some side dishes
directionSimmered daikon and yellowtail-fish (Buri) is a very popular dish in winter.  We used to cook it in wintertime, because this is the perfect time to find the flavorful daikon and yellowtail fish. Now it is the perfect time to taste the savory flavor of the simmering daikon and yellowtail fish.
Daikon is widely used in Japanese cooking because soup and flavor of all ingredients seep deeply into daikon by simmering together.
The yellowtail-fish (Buri) is called with different names at the different stage of its growth*.We used to call it ‘Buri’ when it becomes the largest size, about 80cm and more. In the beginning of winter it is possible to find it, but it is important to cook it to avoid the fishy smell.
menu
Today, we will introduce how to cook it in the more tasty and easy way.
Let ‘s try to cook Buri-daikon and Clear (light) soup with Fu(wheat gluten).
Both dishes will warm you up!
*Small one(around 10-inch) is ‘wakashi’, medium one(16-inch) is ‘inada’, large one (24-inch) is ‘warasa’, the largest one is ‘buri’


■ Simmered Daikon & Yellowtail (Buri-to-Daikon-no-Nimono)
Ingredients (4 servings):
4 yellowtail fillets, 1/2 daikon, 1piece of ginger, 1sheet of kelp, a pinch of salt,
100cc sake, 4Tbsp sugar, 2Tbsp mirin (sweet sake), 4Tbsp light soy-sauce, 500cc water

Directions:
  1. directionCut the yellowtail in three pieces, put them in the bowl.
    Sprinkle salt on them.
    Let stand for 5min. Put hot water over the fish until its surface is covered with it.
    Let stand for 20seconds and place on a sieve.
    Rinse them in water briefly.
  2. Peel off the daikon and chop it randomly.
  3. Boil chopped daikon with hot water for 10min.
  4. Slice the ginger thinly.
  5. Put kelp, buri fillets, daikon, ginger, water and sake into the frying-pan,
    and cook over high heat until start to boil. Skim surface to remove the foam.
  6. After removing the foam, add sugar and mirin, and simmer again
    over medium heat until the liquid is reduced about 1/3.
  7. Add light soy sauce and simmer by using a drop lid for 10 min.
    (Be careful not to burn it if the liquid almost evaporate.)
  8. Serve it in each bowl.


■ Clear (Light) soup with Fu ( Fu-no-suimono)  * Fu is made from wheat gluten
Ingredients (4 servings):
800cc dashi (kelp & bonito flakes) stock, 12 pieces of dried fu (wheat gluten).
1tsp dried wakame(sea-weed), mitsuba-leaves, 1tsp light soy sauce, a pinch of salt

Directions:
  1. Place 800cc dashi stock in a pot, and start to boil over medium heat.
    Add soy sauce, salt, and taste it.
  2. Add wakame and fu.
  3. Serve in each bowl and sprinkle mitsuba-leaves.


■ Rice with Daikon leaves (Daikon-na-meshi)
Ingredients (4 servings):
cooked rice, 100g daikon leaves, 1Tbsp roasted white sesame seeds, 1tsp salt,

Directions:
  1. Boil daikon leaves and cut it into julienne strips.
  2. Mix julienne daikon leaves, sesame-seeds and salt with cooked rice.
  3. Serve in each bowl.   direction
■ Salad with daikon skin.(Daikon-no-kawa salad)
Ingredients (4 servings):
daikon skin, shio-kombu(dried kelp with salt taste)

Directions:
  1. Cut the peeled-off daikon skin in thin strips.
  2. Mix daikon skin with shio-kombu(salted kelp). Let it stand for a while.


■ Fu sweets - crunchy cookies -
Ingredients (4 servings):
30g yaki-fu(dried &grilled fu), 30g butter, 2Tbsp sugar

Directions:
  1. Heat butter in the frying-pan.
  2. directionPut fu in the frying- pan, and cook it until becomes brown on both sides.



  3. When fu is browned, make caramel sauce to melt sugar in the open space of the frying-pan.
  4. Mix sauteed fu with caramel sauce in the frying-pan.
  5. Transfer to an aluminum tray and allow to cool.   direction
  * It’s also delicious to coat it with the soy-powder.



ページトップへ戻る  レシピページへ戻る
Back to the top of this page   Back to the RECIPE page 
Copyright(C) 2004, Kyoto Cooking Circle. All Rights Reserved : kyotocookingcircle@yahoo.co.jp


SEO [PR] カード お取り寄せ ルクエ 動画 無料レンタルサーバー SEO