2 lbs fresh buri (including head, bones and skin)
1 daikon radish, peeled and cut it into 1/4 "rounds
1/2 bunch spinach, blanched
1 leek, white part only, finely sliced into shreds
Sansho (bud of Japanese pepper), to garnish
3" piece fresh ginger, finely sliced into shreds
4 cups sake
4 cups dashi*
1 1/3 cups mirin
1 cup fish sauce
1/3 cup sugar
2 tablespoons curry powder, preferably Madras
2 chili peppers
1. Cut buri into easy-to-eat pieces.
2. Optional traditional Japanese fish prep: pour hot boiling water over buri, and cool it immediately with cold/ice water bath. (This is called shimofuri technique, which helps to eliminate undesirable fishy aroma/odor as well as to clean impurities from skin.)
3. In a large stockpot, add the sake, dashi, mirin, fish sauce, sugar, curry powder and peppers. Bring mixture to a low boil, while stirring with a whisk, to make sure all of the sugar has dissolved.
3. Add prepped buri and daikon into a pressure cooker and then add hot broth. Set the pressure cooker to MEDIUM, and cook for 10-12 minutes.
4. Release the pressure and transfer stew to conventional pot. Simmer, uncovered, over low to medium heat for 20 minutes, until the daikon is fork tender.
5. To serve, spoon buri and diakon pieces into individual bowls. Garnish with spinach, leek, ginger and sansho pepper.
Makes about 6 cups
1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes
1. Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat. Just as the water simmers, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat.
2. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.