Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

April 2, 2008 9 Comments

Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根

Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon.

Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon…

Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)

February 24, 2008 9 Comments

Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar)

Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki. Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area and…

home cooking: uni-ikura donburi (on soba-gohan)

January 1, 2008 6 Comments

home cooking: uni-ikura donburi on soba-gohan (うにいくら丼、そばごはん編)

This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).…

Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot)

November 29, 2007 4 Comments

Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋

Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is actually a family recipe from Paku’s house. (Yuzu was Peko’s addition) We both felt that while this was…