Quick and Easy Simmered Yellowtail with Daikon Radish

Simmered daikon radish, lustrous and full of flavor, in just 15 minutes.

Quick and Easy Simmered Yellowtail with Daikon Radish
Photographed by Masaharu Shirane

Recipe by
Akiko Watanabe






Calorie count is per serving

Ingredients (Serves 2)

  • 350 g daikon radish
  • 2 fillets yellowtail (150 g)
  • [Simmering liquid]

    • 200 ml water
    • 1 1/2 tbsp soy sauce
    • 1 tbsp sake
    • 1 tbsp sugar
  • 1 piece ginger



Peel the daikon and cut into 1 cm thick half-moons. Place in a heat-resistant dish, sprinkle with 1 tbsp water and cover with plastic wrap. Microwave (600W) for six minutes. Because of its high water content, daikon is suitable for microwaving. Sprinkling a little water over the daikon and microwaving it will greatly reduce the simmering time. When tender enough to pierce with a bamboo skewer, place in a strainer to drain.


Cut the yellowtail into 3 cm wide strips. Cut the ginger into thin shreds and soak in water for several minutes.


Place the [Simmering liquid] ingredients in a pot and bring to a gentle boil. Plunge the yellowtail into the bubbling liquid to seal and trap the umami. Remove the surface scum and add the daikon. Place a drop-lid on top and simmer for 15 minutes at medium heat. Since the daikon contains a lot of water and the simmering time is short, only a minimum amount of [Simmering liquid] is needed.


Plate up and cover with the liquid. Garnish with the shredded and drained ginger.