あらを使って滋味深く！ぶり大根
Simmered Yellowtail and Daikon Radish (Buri Daikon) The ingredients for the recipe are listed in the description box on YouTube Yellowtail scraps (500g)
If the yellowtail has scales, scrape them off, rinse, and pat dry Salt (1 1/2 tablespoons)
Sprinkle salt evenly over the yellowtail Let it sit for 15 minutes Rinse thoroughly and drain If there are blood clots, use a bamboo skewer to remove them cleanly Place the yellowtail in boiling water for about 20 seconds When the surface turns white, immediately transfer to ice water to cool Drain, rinse, and pat dry Daikon radish (1/2 piece, 600g)
Cut the daikon into 2cm-thick rounds Peel the daikon thickly Cut the daikon into half-moon slices Ginger (1 piece, 15g)
Slice the ginger thinly with the skin on Place the daikon in a pot, add enough water to cover, and bring to a boil Once boiling, reduce the heat and simmer for about 15 minutes until a skewer passes through easily Drain the daikon and remove excess water Sugar (2 tablespoons)
Mirin (2 tablespoons)
Sake (80ml)
Soy sauce (3 1/2 tablespoons)
Water (500ml)
Combine the seasonings and water in a large frying pan Heat until the sugar dissolves Arrange the daikon and yellowtail in the pan so they don’t overlap Fill the gaps with the ginger Once it starts boiling, cover with an aluminum foil lid Reduce the heat and simmer for about 40 minutes When the liquid is reduced, it’s ready to serve Enjoy this heartwarming and flavorful Buri Daikon!
ぶり大根のレシピ動画です。
ぶり大根を美味しく作るコツは、あらを使うことです。
あらを煮ることで、骨から深い旨味が溶け出し、ぶりの肉と大根の味が一層引き立ちます。
詳しくは、この動画か下のページをご覧ください。
https://kumiko-jp.com/archives/401779.html
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【目次】
00:02 材料の一覧
00:08 ぶりのウロコを取り除く
00:15 ぶりに塩をまぶす
00:29 きれいに洗う
00:41 湯にくぐらせる
00:48 冷水で冷やす
00:57 水洗いして水気を取る
01:07 大根を半月切りにする
01:24 生姜を薄切りにする
01:29 大根を茹でる
01:47 フライパンに調味料と水を入れる
02:08 大根とぶりと生姜を入れる
02:34 落し蓋をして煮る
02:47 汁気が少なくなったら完成
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やまでら くみこ
料理研究家。
レシピサイト「やまでらくみこのレシピ」を運営しています。
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