Yellowtail and White Radish (Buri Daikon)
1 oz. konbu (dried giant kelp)
1 1-lb. yellowtail or salmon collar
(have fish monger cut in half) or 2 1/2-lb. steaks
1 tbsp. vegetable oil
2 lbs. daikon, peeled and cut into 2"-thick rounds
1 bag instant dashi (Japanese stock)
1/2 cup sake
3 tbsp. soy sauce
1 tbsp. mirin (sweet cooking rice wine)
1. Wipe dirt off konbu with a damp cloth. Place in a bowl, cover with hot water, and soak until soft, about 1 minute. Drain and set aside.
2. Sear one piece of the fish in oil in a skillet over high heat until brown, about 2 minutes per side.
3. Place daikon in a saucepan, add enough water to cover, and bring to a boil over medium-high heat. Remove from heat and drain.
4. Steep instant dashi bag in 2 cups hot water in a mixing bowl for 5–10 minutes. Discard bag and stir in sake, soy sauce, and mirin.
5. Line saucepan with konbu, add daikon in a single layer, and pour in dashi mixture. Lay seared fish on daikon and fold konbu over it. Cover and cook over medium-high heat until steam seeps from under lid. Reduce heat to low and cook, adding water as needed, until daikon is very tender, about 3 hours.
6. Discard konbu and cooked fish and sear remaining fish as in step 2. Place 1–2 daikon rounds in one of six serving bowls, add broth, flake fish on top.