【ぶり大根の作り方】道場六三郎の家庭料理レシピ＃９

Japanese chef Rokusaburo Dojo teaches home cooking. This time, he's making a seafood side dish: "Buri Daikon" (yellowtail and radish)! Buri Daikon is a signature Japanese regional dish. With his ingenious idea and intuition, Rokusaburo Dojo created a dish that even a 100-year-old would describe as "tender." This exquisite "Buri Daikon" dish surpasses even Rokusaburo Dojo's wildest dreams. Don't miss it! Ingredients Buri (yellowtail) bones Daikon: 1/2 a radish (about twice the amount of yellowtail) Sichuan pepper powder: to taste Kino-me: to taste (Mixed dashi stock) Water: 200cc Sake: 200cc Soy sauce: 100cc Mirin: 100cc Sugar: 3 tbsp (optional) Eel: 1 Use a pressure cooker. About Rokusaburo Dojo: Born in 1931. He opened "Ginza Rokusan-tei" in 1971 and served as the first "Japanese Iron Chef" on Fuji TV's "Iron Chef" in 1993. He opened "Kaishoku Michiba" in 2000. He received the "Contemporary Master Craftsman" award in 2005 and the Order of the Rising Sun, Gold Rays with Rosette (Fourth Class) in 2007. [About the Iron Chef's Kitchen] Mr. Rokusaburo Dojo carefully explains recipes for home-cooked dishes such as "Onigiri," "Hakusai Salad," "Shogayaki Pork," and "Nikujaga." Please click this link to watch other videos. https://bit.ly/39ApBcG [Ginza Rokusan-tei] For reservations and details, please click here. https://rokusantei.jp/ #Dojo Rokusaburo #Yellowtail and Daikon #Daikon Radish Recipe #Simmered Fish Recipe #Pressure Cooker #Winter Yellowtail #Homemade Meal #Cooking Recipe #Home Cooking #Recipe Video #Easy Recipe #Japanese Food