Cut the daikon radish into chunks and parboil in water that has been used to wash rice, then drain. Cut the amberjack in half (if it is large, cut it into 3 equal pieces).
Pour the sesame oil into a frying pan. Cook the amberjack lightly on both sides. Add the sake and bring to a simmer, then add the ginger.
Add the daikon radish from Step 1 to the frying pan from Step 2. Add the water, sugar, and mirin and simmer for 15 minutes over low heat.
Add the soy sauce and cover with an otoshibuta (dropped lid). Simmer over low heat until the liquid is gone.
Arrange on a dish and top with ginger.
You can parboil the daikon radish in the microwave. Please refer to Recipe ID: 2025852
You can brown the daikon radish in the pan too. This will make it even more delicious.
Story Behind this Recipe
I love amberjack and daikon radish. I adapted this recipe using a recipe from a book and my recipe that I've been making for a long time.
*If the smell of the amberjack bothers you, you can blanch it first before cooking it in the frying pan. Cooking it in the pan first seals in the umami flavor and makes it more delicious. *When parboiling the daikon radish, boil it for 5 minutes from the time the water starts to boil. I use aluminum foil for the otoshibuta (dropped lid).