Steps

1. In the pot where you will simmer the radish and yellowtail, add 250ml of water and 5g of lightly rinsed kombu.
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2. Cut the radish (350g) into 2cm thick pieces with the skin on.
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3. Peel the skin off the cut radish thickly, about 5mm. 【Secret Tip!】 The area near the skin of the radish can be bitter and tough, so peeling it thickly is recommended. The peeled skin can be used for kinpira (braised burdock root).
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4. Cut the peeled radish in half.
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5. Place the cut radish in a heatproof container and add 1 tablespoon of water.
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6. Cover loosely with plastic wrap, leaving an opening for steam to escape, and microwave on 600W for 7-8 minutes. Cook until the radish becomes tender. 【Secret Tip!】 Microwaving shortens the simmering time and helps the flavors penetrate better.
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7. After microwaving, carefully remove the plastic wrap (beware of steam) and check if a skewer slides through easily.
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8. Drain the water from the microwaved radish.
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9. Cut the yellowtail (150g) into bite-sized pieces of about 3cm.
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10. Arrange the cut yellowtail in a tray and sprinkle with salt (not included in seasoning measurements). 【Secret Tip!】 Sprinkling salt draws out moisture from the yellowtail, allowing it to absorb flavors better and removing any fishiness.
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11. Cover with plastic wrap and let it sit in the refrigerator for 10 minutes.
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12. Remove the yellowtail from the refrigerator and pat dry with paper towels.
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13. Prepare a bowl and colander, and pour hot water over the yellowtail to parboil it. 【Secret Tip!】 Parboiling removes the unique smell of yellowtail and helps prevent it from breaking apart during simmering.
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14. Dip the parboiled yellowtail in cold water to firm up the flesh.
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15. Scrape off the skin of the ginger (20g) using a teaspoon.
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16. Slice the ginger thinly along the grain, reserving 5 slices for simmering.
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17. Finely julienne the remaining ginger.
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18. Soak the finely julienned ginger in water. 【Secret Tip!】 Cutting the ginger along the grain prevents its aroma from escaping when soaked in water.
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19. Create a lid from parchment paper that fits the size of your pot.
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20. Add the kombu that was soaking and 100ml of cooking sake to the pot and heat over medium heat.
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21. Once it boils, remove the kombu and turn off the heat temporarily.
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22. Add the microwaved radish to the pot.
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23. Add the yellowtail, 30g of sugar, 30ml of mirin, and the thinly sliced ginger (5 slices) to the pot.
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24. Cover with the parchment paper lid and simmer over low heat for 5 minutes. 【Secret Tip!】 Simmering the sweeter seasonings first helps the flavors penetrate the radish and yellowtail thoroughly.
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25. After 5 minutes, carefully remove the lid (beware of steam) and add 30ml of soy sauce.
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26. Stir gently, then replace the lid and simmer over low heat for another 10 minutes. 【Secret Tip!】 Adding the soy sauce later preserves its aroma and results in tender yellowtail.
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27. After 10 minutes, remove the lid, increase the heat to medium, and reduce the liquid for about 2 minutes.
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28. Turn off the heat, cover with the parchment paper lid, and let it cool completely. 【Secret Tip!】 Cooling allows the flavors to penetrate deeper into the radish and yellowtail.
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29. Reheat over medium heat just before serving, and transfer to a plate once warmed.
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30. Garnish with the julienned ginger that was soaked in water. Finished!
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