Steps

1. Peel thedaikon radish thickly.
   🕒 02:30
2. Cut thedaikon radish (600g) into 2cm thick half-moon shapes.
   🕒 03:24
3. Place the cutdaikon radish and water in a pot and bring to a boil. Once boiling, reduce to medium heat and simmer for about 10 minutes until tender. [Key Tip!] Starting the daikon in cold water and simmering over medium heat will make it tender.
   🕒 04:04
4. Thinly slice theginger (15g).
   🕒 04:37
5. Trim the strings from thesnow peas (8 pods).
   🕒 05:00
6. Thoroughly pat theyellowtail fillets (4 pieces) dry with paper towels.
   🕒 05:33
7. Cut theyellowtail fillets into bite-sized pieces.
   🕒 06:24
8. Drain the pre-simmereddaikon radish in a colander.
   🕒 08:49
9. In a pot, combine [A] Water 250cc, Cooking Sake (Rice Wine) 4.5 tbsp,Mirin (Sweet Rice Wine) 4.5 tbsp,Soy Sauce 3 tbsp,Sugar 1.5 tbsp, and the thinly slicedginger.
   🕒 07:08
10. Bring the liquid in the pot to a boil.
    🕒 07:47
11. Once boiling, add the bite-sizedyellowtail pieces, ensuring they do not overlap.
    🕒 08:00
12. Reduce to low heat, cover with a drop lid, and simmer for about 10 minutes. [Key Tip!] Simmer the yellowtail separately from the daikon to prevent it from breaking apart.
    🕒 08:13
13. In a separate pot, combine [B] Water 800cc,Soy Sauce 5 tbsp,Mirin (Sweet Rice Wine) 5 tbsp,Sugar 2 tbsp,Kombu (Dried Kelp) 5g, and the draineddaikon radish.
    🕒 09:23
14. Bring the pot to a boil, then reduce to low heat and simmer for about 10 minutes.
    🕒 09:57
15. Add about 100cc of the yellowtail simmering liquid to thedaikon radish pot and continue to simmer for another 10 minutes. [Key Tip!] Adding the yellowtail's flavorful broth to the daikon infuses it with the fish's taste.
    🕒 11:02
16. Simmer over medium heat until the yellowtail simmering liquid thickens slightly, then turn off the heat.
    🕒 11:45
17. Add thesnow peas to thedaikon radish pot and cook for 1-2 minutes until tender.
    🕒 13:02
18. Once thesnow peas are cooked, remove them with some of the simmering liquid for plating.
    🕒 13:15
19. Turn off the heat for thedaikon radish and let it sit until cooled to allow the flavors to fully penetrate. [Key Tip!] Cooling the daikon once allows the flavors to deeply infuse into the center.
    🕒 13:28
20. Thinly slice thekombu (dried kelp) that was in the daikon radish pot.
    🕒 13:39
21. Arrange the yellowtail,daikon radish, and thinly slicedkombu (dried kelp) in a serving dish, and garnish with thesnow peas to finish.
    🕒 14:02