Peel the daikon and cut into large bite-sized chunks. Cut the yellowtail in half.

Bring water to a boil in a pot, add 1 tbsp sake for preparation, and blanch the yellowtail until the surface turns white. Remove and pat dry.

Discard the boiling water, add fresh water to the pot, and boil the daikon on medium-high heat until a toothpick easily pierces through. Drain the daikon.

Add the broth ingredients (sake, mirin, sugar, soy sauce, and water), yellowtail, and daikon to the pot. Simmer on medium heat for 7 minutes, skimming off any foam.