Lesson Sixteen: BURI DAIKON
Tender-Prepped & Slow-Simmered Daikon combined with Frosted & Soy-Stewed Yellowtail
Tender-Prepping (root vegetables)
Using Dropped-Lids (otoshi-buta)
Dropped lids enable you to cook faster and more fuel-efficiently: bubbling liquid hitting the underside of the lid is forced to recirculate throughout the pot.
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.
Tools & Techniques
that make BURI DAIKON delicious:
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.
I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.