Ryuichi Yoshii was one of the first Japanese chefs to introduce Australians to modern Japanese food, beyond raw fish, tempura and teppanyaki. Mizore is the Japanese word for sleet, which the grated daikon in this dish resembles. Deep-frying seals in the fish’s moisture and flavour and then a quick dunk in boiling water washes away any excess oil. The fish is finished in a delicate stock made from dashi
