Steps

1. Cut the 2 pieces of yellowtail fillets into bite-sized pieces.
   🕒 01:34
2. In a bowl, combine the cut yellowtail with 1/2 tbsp soy sauce, 1 tsp cooking sake (rice wine), and 1 clove of grated ginger. Mix well to marinate. *Tip: Cutting into smaller pieces before marinating helps the flavor penetrate better and removes any fishy odor.*
   🕒 01:51
3. Cut the 300-350g of daikon radish into manageable sizes for peeling, then peel and cut each piece in half.
   🕒 02:24
4. Make deep, rectangular incisions into the halved daikon, leaving some thickness. *Tip: These incisions will help the braising liquid penetrate the daikon more effectively.*
   🕒 02:43
5. Place the incised daikon into a microwave-safe container, cover with plastic wrap, and microwave. *Tip: This step bypasses traditional parboiling, reducing effort while ensuring the daikon is ready to absorb flavor later.*
   🕒 03:15
6. In a pot or frying pan, combine 1 tbsp sugar, 1 tbsp cooking sake (rice wine), 2-2.5 tbsp mirin (sweet rice wine), approx. 1 cup of water, and the liquid from the microwaved daikon.
   🕒 03:52
7. Once the liquid starts to simmer, add the marinated yellowtail, draining off the excess marinade, to the pot.
   🕒 04:30
8. Add the 3-4 slices of thinly sliced ginger.
   🕒 04:57
9. Bring to a simmer, ensuring the liquid covers the yellowtail and daikon, and braise until the daikon is tender.
   🕒 05:08
10. Add 2-2.5 tbsp soy sauce and continue to simmer to allow the flavors to meld. *Tip: Yellowtail can easily break apart, so avoid stirring too much. *Tip: The daikon, having been firmed up by microwaving, will become even more flavorful as it simmers.*
    🕒 05:28
11. While simmering, carefully turn the daikon pieces over a few times to ensure even flavor distribution, without disturbing the yellowtail.
    🕒 06:22
12. Remove the daikon from the pot and place it in a separate dish, cover with plastic wrap, and let it rest. *Tip: Letting simmered dishes rest allows the flavors to meld further.*
    🕒 06:47
13. Reheat the remaining braising liquid, coat the yellowtail thoroughly to create a glossy finish, and then arrange everything in serving dishes with the rested daikon. *Tip: Glazing the yellowtail with the reduced sauce at the end adds extra shine and ties the flavors together.*
    🕒 07:45
14. Optionally, cut the daikon greens to taste, lightly microwave them, and garnish for a colorful presentation.
    🕒 08:49