Yellowtail and Daikon Radish Stew (Inada to Daikon no Nimono)

• 4 young yellowtail (Inada) fillets
• 1/4 Daikon radish
• to taste Scallions
• 1/2 cup sake
• 3 Tbsp soy sauce
• 1 Tbsp mirin
• 1 small chunk ginger

1. Cut the daikon into 2 cm thick slices, rounding off the pointy edges with a knife (this prevents it from losing its shape during cooking).
2. Pre-boil until daikon is soft but not mushy.
3. In a separate pot, bring some water to a boil.
4. Add the fish to the pot and cook until the fish changes color.
5. Drain pot and set aside fish aside.
6. In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil.
7. Return the fish to the pot and simmer for about 10 minutes on medium.
8. Add daikon to the pot along with 2 cups of water and bring to a simmer again.
9. Let cook for several minutes until the daikon and fish are well flavored.
10. Serve garnished with scallions.

radish, scallions, sake, soy sauce, mirin, ginger

Taken from cookpad.com/us/recipes/243843-yellowtail-and-daikon-radish-stew-inada-to-daikon-no-nimono (may not work)