Japanese Simmered Yellowtail and Daikon

Cut 500 g daikon into 2 cm rounds and parboil in boiling water for about 10 minutes.

Drain when the edges turn translucent and the centers begin to soften, so bitterness drops and the seasoning can soak in later.

Place 700 g yellowtail in a sieve or shallow tray and pour hot water evenly over the surface.

When the outside turns pale, pat it dry and keep the ginger ready to control fishiness without cooking the fish through.

Add 500 ml dashi, 4 tbsp soy sauce, 3 tbsp mirin, 3 tbsp sake, and 1 tbsp sugar to the pot.

Warm over medium heat, stirring until the sugar dissolves, then bring it just to a steady simmer.

Set the parboiled daikon in the pot first, then place the yellowtail and 1 tsp ginger on top.

Once the liquid bubbles again, lower the heat and skim off foam so the broth stays clean and not muddy.

Cover and simmer gently over low heat for 20-25 minutes.

Spoon the braising liquid over the fish once or twice during cooking, keeping the skin glossy and preventing the yellowtail from drying out.

Turn off the heat when the thickest yellowtail piece reaches at least 63C at the center, the liquid has reduced by about half, and a chopstick slides easily into the daikon. Keep covered for 5 minutes, then serve with the reduced sauce.