How to Make Yummy Japanese Yellowtail Simmered with Daikon Radish

Japanese Yellowtail Simmered with Daikon Radish.

You can cook Japanese Yellowtail Simmered with Daikon Radish using 9 ingredients and 6 steps. Here is how you achieve that.

You need 80 g of x 4 Japanese yellowtail fillet (alternatively, use deep sea bass).
Prepare 80 of gx 4 Daikon radish cut into thick pieces.
It’s 2-3 pieces of Ginger,thinly sliced.
You need 2 cups of Water—–A.
It’s 1 cup of Dark soy sauce—– a.
Prepare 3 tbsp of Cooking sake, mirin—–A.
It’s 100-200 g of Sugar—–A.
It’s of Salt (for preparation purposes), a small amount.
You need of Spinach＆thinly shredder ginger(for garnish).

1. Boil daikon radish pieces for 20~30 minutes till they're soft enough to be pierced through with a bamboo skewer. (Alternatively, microwave for 10~15 minutes.).
2. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked..
3. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.).
4. Place the par-cooked daikon radish and fish fillets in the cooking liquid and simmer for 10 minutes. Keep an eye out so they don't burn..
5. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow..
6. Garnish with blanched spinach and finely shredded ginger to serve..