Recipe comes courtesy of Chef Alex Becker, Executive Chef and Hotel Creative Culinary Director at Kuro a new-style Japanese restaurant inside the Seminole Hard Rock Hotel & Casino Hollywood in Florida.
Place 6 ounces of braising liquid in a small pan with snapper, ginger oroshi, sliced garlic, and whole butter. Bring to a simmer. Simmer for 3 minutes.
Add Daikon, Shiitakes, Nasu and Baby Carrots and simmer for 3 more minutes.
Arrange the items in a shallow bowl and ladel the remaining broth over the ingredients. Garnish with Chopped Chives and Ginger
Mix ingredients together over low heat until the sugar is dissolved.
Mix liquid ingredients together in a pot, add daikon and bring to a simmer. Simmer for 4 minutes or until tender.