Chop the yellowtail fillets in half and simmer slightly in boiling water. Rinse lightly to remove any fishy smell.
Chop the daikon into chunks and boil in rice water until it can be poked thoroughly with a skewer (about 10 minutes). Rinse lightly with water.
Boil water and condiments in a pot. Add the yellowtail and daikon. Cover with a small lid that sits right on top of the food (otoshibuta) and simmer for about 20 minutes over medium heat until the sauce is reduced to 1/3.
Story Behind this Recipe
I was bored of teriyaki yellowfish, so I made this buri daikon with the fillets.
By preparing the yellowtail and daikon separately, you can remove the fishy smell and make a buri daikon with lots of tasty flavor soaked through.