Simple Yellowtail with Daikon Radish

Simple Yellowtail with Daikon Radish

A sophisticated side-dish of yellowtail and Japanese daikon radish that uses a microwave to save on preparation time.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

10 cm (4 in.)

1 knob

(A)Cooking liquid

1 & 1/2 Tbsp

400 ml (13.5 fl. oz.)

  • A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.


  1. Peel the daikon radish and cut into 1~1/2 cm (0.5 in.) thick half-moon slices.
  2. Place the daikon radish into a lidded heat-safe container, sprinkle on 2 Tbsp of water and microwave (600 W) with the lid on for 4 minutes.
  3. Cut the yellow tail into 2 or 3 pieces each, then sprinkle with salt (extra) and set aside for 5 minutes. Pat with paper towels to remove excess moisture.
  4. Thinly slice half of the ginger root, and julienne the rest.
  5. Cook (A) and (2) together in a pot, and add (3) when it starts to boil. Remove any scum that forms on the surface, then add the thinly sliced ginger and cover with a drop lid*. Cook over medium-low heat for 15 minutes. Remove the lid and cook over high flame to reduce liquid. Serve garnished with the julienned ginger root.

Cooking Basics

Daikon radish - half-circle slices

Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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