Buri Daikon Recipes

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BURI DAIKON



Buri Daikon image

Er.. It's a good Tuna dish More than likely came from the emperors chef, who made new dishes with food the Americans brought with them, when they invaded in 1853. Daikon is a long white Japanese radish, avalable in asian markets.

Provided by Iron Chef Michiba

Categories     Tuna

Time 9m

Yield 4 serving(s)

Number Of Ingredients 7

4 yellowtail tuna fillets (Buri)
1 lb daikon radish
1 tablespoon of grated ginger
4 tablespoons soy sauce
1 tablespoon sake
2 tablespoons sugar
3 tablespoons mirin

Steps:

  • 1.
  • Pour boiling water over Buri and drain.
  • Peel daikon and cut into rounds.
  • 2.
  • Put gingeroot in 3 cups of water along with the Buri and Daikon.
  • Add all seasonings.
  • Simmer on low heat until daikon is softened.
  • 3.
  • Try to get the tuna as rare as possible.
  • I know it sounds alittle sick for you people with a weak stocmach, but it is a lot better texture then all the way cooked Tuna.
  • This applies to salmon too.

Nutrition Facts : Calories 70.7, Fat 0.2, SaturatedFat 0.1, Sodium 1098.8, Carbohydrate 13.8, Fiber 2.1, Sugar 9.7, Protein 2.8

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