Buri Daikon (Yellowtail and White Radish)

Dashi is a simple soup stock and the lifeblood of Japanese cuisine. It is mostly made by heating konbu (dried giant kelp) and bonita flakes in water. Fresh dashi is rarely found today, even in Japan so the instant version is more commonly found in recipes like this one. This dish also requires long, slow cooking which makes the humble daikon remarkably tender, and the richness of yellowtail balances its slight bitterness.