Lesson Sixteen: BURI DAIKON
Tender-Prepped & Slow-Simmered Daikon combined with Frosted & Soy-Stewed Yellowtail
If you do not use the starchy water the same day, store it in the refrigerator for up to 4 or 5 days. After storing for a day or two, you will notice a sediment forming at the bottom of the jar. When ready to use, stir it to recombine.
Dropped lids make aku nuki (removing unwanted "froth" or scum) easier. Carefully lift the lid up and out of the pot, holding a dish or tray beneath it to catch any drip on your way to the sink. Tilt the lid to cause the aku to flow down into the sink. Briefly rinse under cold water to wash away before replacing the lid in the pot. Repeat, as needed during the simmering process.
that make BURI DAIKON delicious:
- Tender-Prepping (root vegetables)
- Frosting (fish)
- Using Dropped-Lids (otoshi-buta)
A procedure known as SHIMO FURI or “frosting” enhances the flavor and texture of simmered or poached fish. The name "frosting" has nothing to do with cake-decorating. It is a technique in which fish is briefly blanched – barely dipped in boiling hot water, really – then plunged in ice water to force out unwanted flavors and aku (“froth,” the scummy stuff that floats to the top of the water). The surface of the fish whitens making it look as if frost has fallen… hence the name for the technique is “frosting.” Blot dry the fish before simmering it with daikon in a (slightly sweetened) soy broth.
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