Buri Daikon

"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."
 
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Ready In:
9mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 1.
  • Pour boiling water over Buri and drain.
  • Peel daikon and cut into rounds.
  • 2.
  • Put gingeroot in 3 cups of water along with the Buri and Daikon.
  • Add all seasonings.
  • Simmer on low heat until daikon is softened.
  • 3.
  • 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.

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RECIPE SUBMITTED BY

Hello =^-^= I am Michiba, (Not my real name), I was born in 1990, so I am 14 years old. I don't exactly know how I got involed in cooking, but I think I got involed when I fixed some bagel bites...And watched iron chef..
 
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