Steps

1. Coat the 750g of yellowtail scraps with 1 tsp of salt all over and let sit for 15 minutes. (This is the key!) Salting thoroughly removes fishiness.
   🕒 00:19
2. Pour boiling water over the yellowtail, stir with chopsticks, and rinse the surface gently with cold water. (This is the key!) Thoroughly removing blood and slime ensures zero fishiness.
   🕒 00:28
3. Peel the skin thickly from the 1 large daikon radish and cut into 3cm thick pieces. Cut thicker pieces in half.
   🕒 00:42
4. Spread the cut daikon radish in a large pot.
   🕒 01:17
5. Place the pre-treated yellowtail scraps on top of the daikon.
   🕒 01:28
6. Add 600ml of water and 200ml of cooking sake (rice wine) to the pot.
   🕒 01:42
7. Bring to a boil over high heat.
   🕒 01:57
8. Once boiling, carefully skim off the scum.
   🕒 02:08
9. Cover with a drop lid (otoshibuta) and simmer over medium heat for 15-20 minutes.
   🕒 02:21
10. Check if the daikon radish is tender by piercing it with a skewer.
    🕒 02:40
11. If the daikon radish is tender, add 4 tbsp of sugar.
    🕒 02:50
12. Tilt the pot and mix the sugar by ladling the simmering liquid over it.
    🕒 02:59
13. Replace the drop lid and continue to simmer for 5 minutes.
    🕒 03:17
14. Remove the drop lid and add 5 tbsp of soy sauce.
    🕒 03:30
15. Tilt the pot and mix the soy sauce by ladling the simmering liquid over it.
    🕒 03:44
16. Return the drop lid and continue to simmer over medium heat for 5 minutes.
    🕒 04:00
17. Once the simmering liquid has reduced and colored, remove the lid and let it simmer for about 5 minutes to reduce further.
    🕒 04:10
18. Continue to cook while checking the consistency of the liquid, and turn off the heat when the simmering liquid is reduced.
    🕒 04:20
19. The dish is complete when a thin layer of simmering liquid remains at the bottom of the pot.
    🕒 04:30