-Shop cute Japanese products and cool products from Japan. This cute blog is about Japanese kawaii, kawaii Japan, kawaii fashion, Japanese pop culture and more. It's a kawaii blog from Japan, Japan blog in English by a Japanese girl.

I’d like to share one of Japanese easy cooking recipes. It’s Buri Daikon (ぶり大根) and is a stew only with head and jaw meat of yellow tail (This part is called “ara” in Japanese), radish and some slices of ginger. Cooking books and cooking websites should have nicer pictures, but I intentionally used this one, a little bit gross appearances of the very face part of yellow tail, with its eye’s rolling off. (LOL) Some of you may feel sick, but sorry, it tastes good in spite of its looks! I used this photo not because I wanted you to feel sick, but because I didn’t want you to think like this: “Am I cooking it properly?” or “Is this what I’m gonna eat?” This is it! It looks gross, yes, but that’s how it is. Don’t worry! It’s good, cheap, easy to cook, and less fat. Buridaikon is one of the most popular home cooking dishes at the winter season in Japan.

For 4 people, you only need followings.
-500g of head and jaw meat from yellow tail
-1 small radish
-5 tbs of soy sauce
-5 tbs of Mirin
-5 tbs of sake, or cooking wine
-2.5 tbs of sugar
-a small lump of ginger to be sliced

Boil these parts of yellow tail for 2 or 3 minutes.

Drain them in a colander and wash them with water roughly.

Peel off the skin of radish and cut it with each having 2-3cm of thickness, and then cut it into half or quarter, as you like. (I used 2 small different half-cut radish, that’s why the cut-off parts look smaller than the radish next to it.)

Put everything (the washed parts of yellow tail, radish, sliced ginger, soy sauce, Mirin, sake, sugar) into the pot and pour water almost to cover the surface of these ingredients. (For those who study Japanese, it’s said, “hitahita”(ひたひた) that means to almost cover the surface. ひたひたの水を入れます！^^)

And then cook it on high heat. When it starts boiling, reduce heat to low and keep simmering it for 60 minutes, and just leave it more than another 60 minutes with no heat. This 60 minutes with nothing actually means something. During this period, the radish absorbs the soup well. Heat it again when you eat it.