Classic Buri Daikon
1) Cut buri (fish) into large bite-sized pieces, sprinkle salt on both sides and leave them for about 30 minutes.
2) Pour boiling water over the buri. Then wash off any remaining blood or dirt with running water. This process cleans away odors! When you use "buri no ara" (head and leftover pieces), I
recommend you to wash them more neatly.
3) Use a peeler. Peel thick round slices of daikon radish and do mentori (plane off the corners) to prevent it from crumbling during long cooking.
4) Boil daikon radish with kome no togijiru (or water with a tablespoon of rice) for 15 minutes (it makes daikon clear colored and less bitter). Remove excess water with paper towel. This is
called shitayude, to boil ingredients to certain firmness before cooking together with other ingredients.
5) Place Japanese stock, sake, sweet sake, soy sauce, sugar and slices of shoga (ginger root) in a pot. Bring to the boil, then add buri and cook for about 15 minutes. When you use
"buri no ara", you cook 15 minutes before fillets, total of 30 minutes.
6) Add sake, sweet sake, sugar, soy sauce and simmer for about 5 minutes until they blend.
7) Add daikon radish, cook on low heat for about 30 minutes till light brown.
8) Add sweet sake and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavor of the buri and seasonings.
9) Serve with thin strips of shoga and mitsuba pieces on top.