Buri Daikon/ぶり大根

Japanese Food
Yesterday, I bought one pack of buri (adult yellowtail) ara (trimmings) for 248 yen. I put them in an I-Wrap bag, measured the weight, and added 1% salt. I rubbed them well, and stored in the partial freezing compartment for later use.
Today, they looked like these:
I grilled them all in the toaster oven for 10 + 5 = 15 minutes in total.
全部、オーブントースターで合計10 + 5 = 15分焼きました。
Note that a common way to prepare buri ara to make buri daikon is to parboil them in boiling water for a very short time. This step is called shimofuri (lit. frosting). I opted for the grilling technique this time instead.
Meanwhile, I peeled two medium-size daikon, cut into 1.5-cm thick rounds, and put them in a large pot. I added 800 ml water and 100 ml each of sake, mirin, and soy sauce. I also added two tsp instant dashi. Note that to make buri daikon, you usually don’t add instant dashi (or use dashi). I put the pot to a boil, and simmered for 20 minutes in total.
その間、Mサイズの大根を2本、皮をむき、1.5 cm厚の輪切りにして、大きな鍋に入れました。お水を800 ml、酒、みりん、しょう油を100 mlづつ入れ、また出汁の素も小さじ2杯いれました。ぶり大根を作る時は、出汁の素(または出汁)は普通、使いません。沸騰させ、全部で20分煮ました。  

Water (or dashi), sake, mirin, soy sauce ratio = 8:1:1:1

Buri ara, grilled for 15 minutes.

I simply placed the ara on top of the daikon, simmered for 2-3 minutes, and turned off the gas.

I also boiled some (eight) eggs, and put two of them in the pot for my own consumption.

Note that eggs are not a common ingredient of buri daikon.

My portion:

My son’s:

My daughter’s portion

When you have buri daikon, you will see that these two ingredients go very well together.

I later had one boiled egg.

Good enough. I will have the other one tomorrow. I’m sure it will be tastier than this one.

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