Cut the daikon into 2-2.5cm/¾-1" thick discs. If the daikon discs are very large, halve them.

Using a peeler or a knife, trim every edge of the daikon pieces. This is called ‘mentori’ (面取り), which prevents the edges of the vegetable pieces from crumbling while being cooked.

Follow the instruction steps 3-6 of my recipe, Simmered Daikon (Daikon Fukumeni) to pre-cook daikon pieces.

Cut the kingfish fillet into large bite-size pieces.

Sprinkle salt all over the fish pieces and leave for 5 minutes (to remove fishy smell).

Bring water (not in the ingredient list) to a boil in a saucepan that is wide enough to fit a flat sieve or a slotted spoon in. Then, reduce the heat to gently boil.

Take one piece at a time, place the fillet on the sieve/spoon and lower it into the boiling water.

Shake a little bit and as soon as the colour of the fish piece changes to white with no raw patches, transfer the fish to the ice water. Do not overcook the fish.

Examine each fillet in the ice water and remove the scum if it is stuck on the fish. You can leave the fish in the ice water until required.

Put water and cooking sake in a shallow saucepan that can fit the daikon pieces in without overlapping.

Put the daikon pieces in the pan, place a drop lid on, and bring it to a boil. Cook for 15 minutes or so, until the water reduces to about 2/3 of the original depth.

Add sugar and mirin to the pot and continue to cook with the drop lid on until the liquid covers half the height of the daikon pieces.

Place fish fillets on top of the daikon, scatter the ginger, then pour soy sauce over.

Place the drop lid on and cook for 5 minutes with a lid on (note 2).

Remove the lids and continue to cook until the sauce reduces to a small amount (note 3).

Transfer daikon and kingfish pieces to a serving dish. Pour the remaining sauce over them.

Serve with harishōga on top if using.