Steps

1. Cut the Daikon Radish into bite-sized pieces and peel thickly.
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2. Round off the edges of the Daikon Radish pieces with a knife.
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3. Place the cut Daikon Radish and rice in a pot. Boil from water for about 10 minutes, taking care to prevent the Daikon Radish from bumping around, to parboil. [This is the key!] Adding rice helps remove the bitterness from the radish.
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4. Place the parboiled Daikon Radish in a bowl and run water over it continuously for 10 to 30 minutes to remove any residual rice smell.
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5. Sprinkle salt on the Yellowtail fillets and let sit for 10 minutes.
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6. Rinse off the bitter liquid that has surfaced.
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7. Drop the rinsed Yellowtail fillets into boiling water. Once the entire surface turns white, remove and place in ice water.
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8. Carefully remove any scales, bloodline, or remaining debris from the Yellowtail fillets in the ice water.
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9. Add the prepared Daikon Radish, Kombu Dashi (Kelp Broth), Cooking Sake (Rice Wine) (to taste), Sugar, and Soy Sauce to a pot. Simmer for about 30 minutes until the Daikon Radish is tender. [This is the key!] Season lightly at this stage, as it's just the initial flavor.
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10. Once the Daikon Radish is tender enough for a skewer to pierce easily, add the prepared Yellowtail fillets to the pot.
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11. Taste and adjust the seasoning with Sugar, Soy Sauce, or more dashi if it's too bland.
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12. Add Mirin (Sweet Rice Wine) to give it a glossy finish, then simmer for about 15 minutes after adding the yellowtail.
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13. Once the yellowtail is cooked, remove the Yellowtail fillets from the pot once.
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14. Simmer the remaining braising liquid for about 5 minutes to condense the yellowtail's flavor and let it soak into the Daikon Radish.
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15. Return the yellowtail to the reduced braising liquid and warm everything through.
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16. Serve the yellowtail and Daikon Radish in a bowl. Enjoy!
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