Hokkai at Home: Buri Daikon

Preparation

1. Put the kombu into 1,7 liter of cold water and leave for at least two hours.
2. Meanwhile defrost the buri for 30 minutes in cold water without removing the package.
3. Put the kombu over low heat until the water simmers.
4. Take the kombu out of the pan before the water starts cooking.
5. Add the katsuo bushi to the water.
6. Turn up the heat and then turn it off when the dashi has boiled for 10 seconds.
7. Let the flakes sink to the bottom and sieve the dashi through the finest sieve you have after fifteen minutes.
8. Wash the sushi rice in cold water and save the rinse water in a pan.
9. Cut the buri into nice large pieces while leaving the skin on.
10. Sprinkle the pieces generously with salt and leave for 25 minutes at room temperature.
11. Meanwhile, cut the daikon into slices and round the sharp edges nicely with a peeler.
12. Boil the daikon gently in the rice rinsing water for 25 minutes. This causes the daikon to lose its bitterness.
13. Grate the butt of the daikon.
14. Put the dashi in a wide shallow pan or donabe (Japanese clay pot).
15. Add 100 ml mirin, 50 ml sake and 50 ml soy sauce and a tablespoon of sugar.
16. Cook the daikon gently for 10 minutes.
17. Cook the washed rice.
18. Now add the grated daikon and let it float like little snowflakes in the pan. Carefully rinse the buri under cold running water and pat the pieces dry. Put the buri in the boullion and place a piece of baking paper on the surface of the pan, so that everything soaked in the dashi.
19. Add the mushrooms after 20 minutes and let everything cook for another 5 minutes.
20. Gently scoop the fish and vegetables into your most beautiful soup bowls and add ginger julienne and parsley. Serve with sake, beer or tea.