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Use young yellowtail (Inada) fillets.
Provide Daikon radish.
You need Scallions.
Prepare sake.
You need to prepare soy sauce.
Prepare mirin.
Prepare small chunk ginger.

Short Tips:

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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). Pre-boil until daikon is soft but not mushy..
In a separate pot, bring some water to a boil. Add the fish to the pot and cook until the fish changes color. Drain pot and set aside fish aside..
In the same pot, add the sake, soy sauce, mirin and ginger to the pot and bring to a boil. Return the fish to the pot and simmer for about 10 minutes on medium..
Add daikon to the pot along with 2 cups of water and bring to a simmer again. Let cook for several minutes until the daikon and fish are well flavored. Serve garnished with scallions..

You can find something for parties. Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Yellowtail is a fish whose name changes as it grows, and Buri is the oldest and biggest of the kind. Hamachi, which is well known for Nigiri Sushi, is. Japanese Sake with 'Nimono' of yellowtail and daikon.

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