Buri Daikon (Yelliw tail Aradaki made in a Pressure Cooker)

Buri Aradaki（ブリあら炊き）

What kind of dish is Buri Aradaki??

Buri aradaki ≒ Buri daikon

Buri aradaki (buri daikon) is a fish dish that is indispensable in the Japanese winter.

Originally, buri daikon was made from the “ara” part of the fish. In recent years, fillets have become more common, and when “ara” is used, the dish is called aradaki.

After eating yellowtail or sea bream as sashimi, the remaining parts around the bones and head are called “ara”.

Yellowtail(=buri) and Japanese radish(=daikon) are boiled in a pressure cooker until soft and they seasoned strongly.

A classic home-cooked dish made with plenty of winter seasonal ingredients. This fish recipe is the reason why I wanted to buy a pressure cooker. Yellow tail has a lot of fat and a rich taste. Flavored Japanese radish and yellowtail are the perfect combination.

If you use a pressure cooker, the Japanese daikon radish will cook quickly, so it will save time. Also, because the heating time is short, you can prevent the yellowtail from becoming dry.

I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L.　Check out this article about pressure cookers.　👉　Juicy Butano kakuni recipe (Japanese Braised pork belly )

It is called “success fish” and is considered to be auspicious food. Since there is a custom of eating yellowtail sashimi on New Year’s Day, we use the leftover parts.

What kind of fish is yellowtail??

Yellowtail is a large migratory fish that is over 80 cm long, and has a rich flavor with a lot of fat on it. It migrates around Japan and around the Korean Peninsula, and is landed in various parts of Japan.

The best season for natural yellowtail is winter. Fatty yellowtails are available from November to February.Yellowtail at this time is called kanburi (cold yellowtail) and fetches a high price.

However, the quality of yellowtail caught in summer is not so good.

Therefore, yellowtail is actively farmed. Farmed yellowtails are attractive for their stable taste throughout the year.

The market price is said to be higher than natural. The development of technology is accepted as a new value, not as a substitute for nature.

Hamachi, hiramasa, and kanpachi are commonly confused fishes. Previously, hamachi and yellowtail were distinguished by size.

A fish whose name changes as it grows is called a “success fish” and is considered a lucky charm.

Nowadays, yellowtail and hamachi are not distinguished by size, and it has become common to call the farmed one hamachi.

Hiramasa and kanpachi are similar in taste to yellowtail, but are a different kind of fish.

In foreign countries, buri and hamachi are often written as yellowtail, and hiramasa and kanpachi are often written as amberjack.

INGREDIENTS for Buri fish and daikon Aradaki (3SERVINGS)

• Japanese daikon radish 600g
• ginger 10g
• yellowtail (ara) 750g
  • dark soy sauce 90g
  • sugar 30g
  • seishu(sake) 30g
  • mirin 45g
  • water 100g

Buri fish and daikon Aradaki COOKING INSTRUCTIONS

① Cut the Japanese daikon radish into half-moon shapes 2cm thick.

② Slice the ginger.

③ Place the yellowtail in a large heat-resistant bowl and pour boiling water over it.

This process is called “shimofuri”. This will remove any stains or odors from the yellowtail.

④ Wait until the surface of the yellowtail turns slightly white.

⑤ Put the Japanese daikon radish and yellowtail in a pressure cooker.

⑥ Add soy sauce, sugar, sake, mirin,water and ginger.

⑦ Pressure cook for 20 minutes.

⑧ Wait for the pressure to release.

⑨ If there is a lot of water when you open the lid, simmer on medium heat for a few minutes.

⑩ Place on a plate.

Since it is soft, it is best not to use chopsticks when placing it on the plate. Turn it over with a spatula and move it around gently.

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