How to make yellowtail daikon. A step ahead of the rest.

In this video, a professional cook shows you how to make yellowtail and radish. You may have an image that yellowtail daikon is difficult to make, but you can do it at home. It may be easy or a little tedious, but homemade yellowtail and daikon radish is already delicious.
Once you learn how to make it, it will become a repertoire you can be a little proud of.
Buri daikon is the best recipe for eating daikon at its best. Use this recipe to enjoy the seasonal daikon and yellowtail to your heart's content.
In a professional setting, we use yellowtail ala to make yellowtail daikon. You can make a good soup stock with yellowtail, but this recipe is easy to make at home.
The recipe is easy to make at home, and I'll show you how to make it using yellowtail fillets.
The ingredients
4 slices of yellowtail fillets
1/4 of a radish
Mirin 200cc
Sake 120cc
Dark soy sauce 40cc
(How to make)
Cut the yellowtail fillets in half
Sprinkle salt on both sides of the yellowtail and let it sit in the refrigerator for 2 to 30 minutes to soak up the flavor (*1).
Cut a quarter of a radish in half and pare the skin thickly (*2, *3)
Wet it lightly with water, wrap it fluffily and microwave it for 500 watts x 6 minutes
Boiling under hand
Boil boiling water, add the salted Buri and marinate for 2 to 30 minutes. (*4) If you put it all in at once, the temperature of the water will drop, so divide it into several times. (*3) Remove from the water after 10 seconds.
The skin of marbled yellowtail is covered with scales.
Remove the scales from the marbled yellowtail skin by scraping it off with your fingernails. (*4)
Treated yellowtail wiped lightly dry with kitchen paper
Arrange the yellowtail in a pot
Place the microwaved daikon radish on it
Put all the seasonings
Place over high heat until it boils. Once it comes to a boil, cook for 4 minutes over medium heat.
After 4 minutes, pull out only Buri first (*5)
Continue to cook down the daikon until the liquid is reduced by about half.
(If it starts to boil down, reduce the heat to medium-low.
When it has been reduced to about half of its volume (← about 5 minutes to reduce to half), put the yellowtail back in and cook for another 5 minutes, pouring the broth over it.
After about 5 minutes, now take out the daikon and cook down the yellowtail only further while pouring the broth over it.
Cook down to your liking (about 1 to 3 minutes in time).
When it has boiled down to your liking, add the radishes back in and let them blend for a minute or so, then turn off the heat.
Let it sit overnight. You can eat it right away, but it is definitely better the next day with this recipe because it does not have any flavor.
If you want to eat it the next day, you can reheat it in the microwave.
It keeps for 2-3 days in the refrigerator.
(tips and tricks)
1
If the fish is cooked for a long time, it will become dry and unappetizing, so the trick is to limit it to 10 to 15 minutes.
However, the flavor does not soak into the fish in a short period of time, so sprinkle salt on the fish and let it soak into the fish before simmering it, so that the salt can be absorbed into the fish. Even if you simmer it for a long time, the flavor will not penetrate.
Also, leaving it overnight after cooking allows the flavors to soak in even more.
By the way, you can use not only the back of the fillet, but also the belly to get the flavor of the fish.
*2
It is difficult to peel a quarter of a daikon as it is, so cut it in half and shorten its length to make it easier to peel.
*3
The purpose of this process is to remove the smell, so the surface should be white. This marbling process is the most important for yellowtail daikon. The taste improves dramatically.
*4
It's a tedious process, but if you remove the scales properly, the mouthfeel will be much better. As you can see when you eat it without removing the scales, it will remain in your mouth and spoil the taste.
*5
We want to plump up the buri, so once you take it out and cook it down with just the radishes.
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