I created an easy to make and rich Buri-daikon (simmered yellowtail and daikon radish), which was inspired by an Izu specialty, cooked alfonsino.
I wanted to make an easy buri-daikon that'll go well with rice.
It'll be richer if you add more sugar and sake and not too much water. You could add an umeboshi pickled plum.
Enjoy Japanese food around the world.