[Yellowtail Preparation]
Wash the yellowtail parts, remove the veins, bloody parts and pour boiling water over them.
While soaking in hot water, pull each part out and remove the scales, blood and set them aside on a colander.
Peel the radish and cut it into bite-sized pieces (a little over 1 cm thick).
Transfer the yellowtail and radish to a deep simmering pot to cover with water and sake. Since the amount of liquid will depend on the amount of yellowtail and radish, the amount of liquid is approximately water (3/4) + sake (1/4).
Cover with otoshi buta and simmer on medium heat for 20~25 minutes until the radish is nice and soft.
Add the sugar, simmer for 5-6 minutes, and then the soy sauce, simmer again for 5-6 minutes.
If you have time, turn off the heat and let it cool for the flavour to sink into the ingredients.
Just before eating, turn on the (high) heat and reduce the broth and then transfer to a serving bowl.
Garnish with shredded yuzu, which provides an elegant taste and aroma.
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