Steps

1. Peel the skin off the Daikon Radish with a peeler.
   🕒 01:10
2. Cut the Daikon Radish into 1.5cm thick half-moon shapes. (Key Tip!) Slicing too thick will prevent flavor from penetrating, while slicing too thin will make it less satisfying. This thickness is optimal for infusing flavor in a short time.
   🕒 02:42
3. Grate half of the Ginger (10g) and julienne the other half (10g). (Key Tip!) Using the ginger with the skin on enhances the aroma. Using both grated and julienned ginger effectively removes the gaminess of the yellowtail.
   🕒 03:14
4. Cut the Yellowtail (300g) into bite-sized pieces.
   🕒 03:53
5. Lightly sprinkle salt all over the cut Yellowtail and let it sit for a few minutes.
   🕒 04:26
6. Pat the moisture that has come out of the Yellowtail with a paper towel. (Key Tip!) Salting and drawing out moisture removes gaminess from the Yellowtail.
   🕒 04:39
7. Heat 1 tbsp of Vegetable Oil in a frying pan over medium heat.
   🕒 04:50
8. Sear the Yellowtail in the heated pan until lightly browned on both sides. (Key Tip!) Searing removes gaminess and prevents it from spreading throughout the stew. Be careful not to overcook, as it will become tough.
   🕒 05:30
9. Once browned, add the julienned Ginger (10g).
   🕒 06:04
10. Add the Daikon Radish, placing it below the Yellowtail.
    🕒 06:16
11. Turn off the heat, add 2.5 tbsp of Soy Sauce, 2 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Sugar, 150cc of water, 4 shakes of MSG (Umami Seasoning), and the grated Ginger (10g). Mix well. (Key Tip!) MSG (Umami Seasoning) contains the same umami component as kombu (glutamate) and brings out flavor immediately.
    🕒 07:01
12. Turn the heat to medium and bring the liquid to a boil.
    🕒 08:56
13. Once boiling, reduce the heat to slightly below medium, cover with a lid, and simmer for 30 minutes.
    🕒 09:03
14. Flip the Daikon Radish occasionally while simmering. (Key Tip!) Flipping the Daikon Radish midway ensures even flavor penetration. This allows it to absorb flavor quickly even without pre-boiling.
    🕒 09:12
15. After 30 minutes of simmering, remove the lid and check that the liquid has reduced.
    🕒 09:23
16. Plate the stew and sprinkle with Shichimi Togarashi (Japanese Seven Spice) (to taste) if desired. Finished!
    🕒 09:33