ブリ大根を丁寧に煮込む休日

ブリ大根を丁寧に煮込む休日

Before I knew it, it was dark outside. Today’s my day off. The sun just set, but I’m having an early dinner by myself. Itadakimasu Recipe #30 How have you all been? I started making Buri Daikon around 3 PM. Buri Daikon is a classic Japanese simmered dish. Buri (Japanese amberjack) is in season in winter, and it’s so delicious with its rich fat. And daikon radish, which gets sweeter in winter. So, this is a simmered dish featuring winter’s seasonal buri and daikon. For the daikon, I’ll cut it the same way as for Furofuki Daikon. After peeling the skin thickly, I’ll chamfer the edges. Chamfer the other side in the same way. Do you usually cook fish? (I usually just make simple grilled fish, though, haha.) After realizing that the preparation is the troublesome part… I decided that if I’m going to make it, I’ll do it meticulously (laughs). Generally, daikon in Buri Daikon is often cut into half-moons. But since I chose a thin daikon, I’ll make it cylindrical this time (laughs). Since it’s cylindrical, I’ll make a hidden cut on one side. I’m using 400g of daikon. (I usually just eyeball it, haha.) Arrange the daikon in a pot, and add rice washing water. Parboil the daikon until a bamboo skewer can easily go through it. It’s okay when the surface changes color. It should be ready now. Drain it in a colander. I’m one of three sisters, and we often gather to eat together. We each bring delicious food (laughs). It looks delicious as it is (laughs). Now, let’s simmer the daikon and buri together. Place the parboiled daikon in the pot. Add the parboiled buri. Maybe I’ll bring this Buri Daikon to our next sisters’ gathering (laughs). Add 600ml of dashi here. They love Goma Tofu (there’s a video about it). Simmer it like this for a while. However, I don’t think it’s a time to gather with family and friends right now. So, I’m just imagining what to bring next (laughs). I’m always thinking about food (laughs). If any scum appears here, remove it. Maybe my prep work was good (laughs),
because this time, there’s no scum, and the soup is very clear. Add 2 tablespoons of soy sauce here, 1 and 1/2 tablespoons of sugar, and 2 tablespoons of sake. Simmer until the daikon absorbs the flavor. Then, just before turning off the heat, add 1/2 tablespoon of squeezed ginger juice. Turn off the heat. The daikon is so glossy! And it’s small and cute (laughs). And then the buri. Just one for now. Also drizzle with the simmering liquid. Finally, garnish with yuzu peel. It’s done. Itadakimasu! The daikon is tender. The flavor of the buri has really soaked in! The buri looks delicious too. I was so absorbed in the Buri Daikon that before I knew it, the room was pitch black (laughs). Let’s turn on the light. Maybe I’ll have some sake tonight (or again tonight) (laughs). Thank you for watching. Have a good weekend. See you soon.

こんにちは。Itadakimasu Recipe（いただきますレシピ）です🌿

今日は休日で少し余裕があったので、日本の家庭料理の定番、ブリ大根を作りました。

冬が旬のブリは脂がのってて、大根も甘みが増しておいしいですよね。

ちょっと手間はかかるけど、丁寧に下ごしらえすると、やっぱり違います✨

日常のひとコマを記録しています。この動画で、ホッとひと息☕️ついてくれたらうれしいです🤍

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[タイムスタンプ]
0:00 大根の下ごしらえ（切り方・面取り・隠し包丁）
2:15 大根を下ゆでする（米の研ぎ汁で）
3:08 ブリの下ごしらえ
4:55 ブリ大根を煮込む
6:59 盛り付け
7:42 いただきます！

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[材料]
大根 400g
ブリ 350g
出汁 600ml
醤油 大さじ2
砂糖 大さじ1と1/2
酒 大さじ2
生姜のしぼり汁 大さじ1/2
ゆずの皮
米の研ぎ汁 （大根の下ゆで用）
塩 （ブリの下ごしらえ用）

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[作り方]
1. 大根の皮を厚めにむき、面取りと隠し包丁を入れる
2. 鍋に大根と米の研ぎ汁（大根が浸る程度）を入れ、竹串がスッと通るまで下ゆでする
3. 下ゆでした大根を取り出し、水で丁寧に米ぬかを洗い流す
4. ブリに塩を振って10〜30分置き、水分を拭き取る。熱湯でサッと湯通し（霜降り）し、余分な脂と臭みを取り、水を切る
5. 鍋に下処理した大根とブリ、出汁を入れ、中火で煮込む。アクが出てきたら丁寧に取り除く
6. 醤油、砂糖、酒を加え、大根に味がしっかり染み込むまで煮る
7. 火を止める直前に生姜のしぼり汁を加える
8. 器器に盛り付け、お好みでゆずの皮を添える

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My Day Off: Simmering Buri Daikon

Hi friends, welcome to Itadakimasu Recipe 🌿

Since I had a bit of extra time today on my day off, I made Buri Daikon, a classic Japanese home-cooked dish.

Yellowtail (buri) is in season in winter and is wonderfully fatty, and daikon radish gets sweeter and more delicious, doesn’t it?

It takes a little effort, but taking the time to prepare it carefully really makes a difference ✨

I’m simply sharing a slice of my everyday life.
I hope you enjoy a moment of relaxation with this video ☕️🤍

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[Timestamps]
0:00 Preparing Daikon Radish (cutting, chamfering, hidden cuts)
2:15 Parboiling Daikon (with rice water)
3:08 Preparing Yellowtail (Buri)
4:55 Simmering Buri Daikon
6:59 Plating
7:42 Time to Eat!

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[Ingredients]
aikon Radish 400g
Yellowtail (Buri) 350g
Dashi Stock 600ml
Soy Sauce 2 tbsp
Sugar 1 ½ tbsp
Sake 2 tbsp
Ginger Juice ½ tbsp (squeezed)
Yuzu Peel (for garnish)
Rice Water (for parboiling daikon)
Salt (for buri preparation)

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[Preparation]
1. Peel the daikon radish thickly, then chamfer the edges and make hidden cuts
2. Place the daikon in a pot with rice water (enough to cover the daikon). Parboil until a bamboo skewer easily goes through
3. Remove the parboiled daikon and carefully rinse off the rice bran with water
4. Sprinkle salt on the buri and let it sit for 10-30 minutes, then pat dry to remove moisture. Briefly blanch it in boiling water (called shimofuri) to remove excess fat and fishy smell, then drain
5. Place the prepared daikon and buri in a pot with dashi stock. Simmer over medium heat, carefully removing any scum that appears
6. Add soy sauce, sugar, and sake, and continue to simmer until the daikon has fully absorbed the flavor and is tender
7. Just before turning off the heat, add the ginger juice
8. Serve in a bowl and, if you like, garnish with yuzu peel

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#ぶり大根
#ブリ大根
#丁寧な暮らし