Cut daikon into 2cm thick slices. Boil daikon in enough water to cover it over medium heat for 12–15 minutes until tender.

Sprinkle yellowtail fillets with a pinch of salt and let sit for 5 minutes. Pour hot water over the fillets and pat dry.

In a pot, add dashi powder and water. Bring to a boil over medium heat, then add yellowtail fillets and simmer for 5 minutes.

Add sake lees and salt to the pot, dissolving the sake lees. Add daikon slices, cover, and simmer on low heat for 5–7 minutes.

Dissolve white miso into the pot, heat until just before boiling, then turn off the heat.