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Prep Time: 9 Minutes Cook Time: 0 Minutes |
Ready In: 9 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 1.
2. Pour boiling water over Buri and drain.
3. Peel daikon and cut into rounds.
4. 2.
5. Put gingeroot in 3 cups of water along with the Buri and Daikon.
6. Add all seasonings.
7. Simmer on low heat until daikon is softened.
8. 3.
9. Try to get the tuna as rare as possible.
10. 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.
11. This applies to salmon too.
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