Buri Daikon - cooking recipe

Ingredients

4 yellowtail tuna fillets (Buri)
1 lb daikon radish
1 tablespoon of grated ginger
4 tablespoons soy sauce
1 tablespoon sake
2 tablespoons sugar
3 tablespoons mirin

Preparation

1.
Pour boiling water over Buri and drain.
Peel daikon and cut into rounds.
2.
Put gingeroot in 3 cups of water along with the Buri and Daikon.
Add all seasonings.
Simmer on low heat until daikon is softened.
3.
Try to get the tuna as rare as possible.
I know it sounds alittle sick for you people with a weak stocmach, but it is a lot better texture then all the way cooked Tuna.
This applies to salmon too.