Buri Daikon

1. 1

   1.

2. 2

   Pour boiling water over Buri and drain.

3. 3

   Peel daikon and cut into rounds.

4. 4

   2.

5. 5

   Put gingeroot in 3 cups of water along with the Buri and Daikon.

6. 6

   Add all seasonings.

7. 7

   Simmer on low heat until daikon is softened.

8. 8

   3.

9. 9

   Try to get the tuna as rare as possible.

10. 10

    I know it sounds alittle sick for you people with a weak stocmach, but it is a lot better texture then all the way cooked Tuna.

11. 11

    This applies to salmon too.

No additional tips available.