Cut the daikon radish into 1.5cm thick slices, peel the skin, and halve them.

In a pot, bring water (not listed in ingredients) to a boil over medium heat. Add the daikon and boil for about 5 minutes. Drain but do not discard the water. In the same water, blanch the yellowtail fish head briefly. Rinse under cold water to remove scales and blood, then drain.

Clean the pot, then add the yellowtail fish head, ginger, sake, mirin, sugar, and soy sauce. Heat over medium heat until it boils, then reduce to low heat and simmer for 5 minutes.