1. 1. 2. Pour boiling water over Buri and drain. 3. Peel daikon and cut into rounds. 4. 2. 5. Put gingeroot in 3 cups of water along with the Buri and Daikon. 6. Add all seasonings. 7. Simmer on low heat until daikon is softened. 8. 3. 9. Try to get the tuna as rare as possible. 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. This applies to salmon too. ---------------------------------------------------------------------------
Nutrition
Ingredients
