Recipe by Iron Chef Michiba
Er.. It's a good Tuna dish More than likely came from the emperors chef, who made new dishes with food the Americans brought with them, when they invaded in 1853. Daikon is a long white Japanese radish, avalable in asian markets.
- 4 yellowtail tuna fillets (Buri)
- 1 lb daikon radish
- 1 tablespoon of grated ginger
- 4 tablespoons soy sauce
- 1 tablespoon sake
- 2 tablespoons sugar
- 3 tablespoons mirin
Directions See How It's Made
- Pour boiling water over Buri and drain.
- Peel daikon and cut into rounds.
- Put gingeroot in 3 cups of water along with the Buri and Daikon.
- Add all seasonings.
- Simmer on low heat until daikon is softened.
- Try to get the tuna as rare as possible.
- I know it sounds alittle sick for you people with a weak stocmach, but it is a lot better texture then all the way cooked Tuna.
- This applies to salmon too.