１Remove the scales, gills and entrails from the fish and rinse. Make cuts along both sides of the dorsal fin of each fish. Press the fin down with a knife and pull on the fish to remove the fin. Cut each fish crosswise in half. ２Skin the daikon and carrot and cut them into 5cm-long thin sticks. Cut the bottoms of the stems off the enoki mushrooms. Cut the chives into a similar length as the daikon and carrot sticks. ３Combine the ingredients for the seasoned stock in a pan and bring to a boil. Add the daikon and carrot sticks, and place the fish over them being careful not to overlap one over another. Cover using a lid slightly smaller than the pan and cook over medium heat. Scoop some seasoned stock and baste the fish several times while cooking. ４Add the mushrooms and chives, turn up the heat and cook briefly. ５Place the fish on serving dishes, add the vegetables on the side and pour some seasoned stock on the side.

If the Itoyori is large, cut each into 3 equal portions to shorten the cooking time.