Steps

1. Pat dry the sea bream fillets and scrape off any scales.
   🕒 10:34
2. Cut the sea bream into bite-sized pieces.
   🕒 11:06
3. Place the sea bream in a bowl and sprinkle with 2 pinches of salt. Let sit for about 10 minutes.
   🕒 11:29
4. Pat dry the yellowtail kama and scrape off scales with a knife.
   🕒 11:55
5. Cut the yellowtail kama into easy-to-eat pieces.
   🕒 13:13
6. Briefly blanch the sea bream in boiling hot water until the surface turns white, then plunge into ice water.
   🕒 13:47
7. In the same pot, briefly blanch the yellowtail kama in hot water, then plunge into ice water.
   🕒 14:22
8. After cooling in ice water, thoroughly remove any remaining scales or blood clots from the sea bream and pat dry.
   🕒 14:56
9. After cooling in ice water, thoroughly remove any remaining blood clots from the yellowtail kama and pat dry.
   🕒 16:09
10. Peel the daikon radish and slice thinly into half-moon shapes.
    🕒 17:04
11. Finely chop the green onions.
    🕒 17:21
12. Cut the eringi mushrooms into bite-sized pieces.
    🕒 17:41
13. Slice the burdock root diagonally.
    🕒 18:05
14. Slice the leek diagonally.
    🕒 18:18
15. In a pot, combine 600cc of water, 100cc of cooking sake, and 5g of kombu. Add the prepared sea bream fillets, daikon radish, and eringi mushrooms while the water is still cold.
    🕒 18:43
16. Bring to a simmer over medium heat. Once boiling, thoroughly skim off the scum that rises to the surface. (Key Tip!) Removing the initial scum makes it less likely for more scum to appear later.
    🕒 19:52
17. In a separate frying pan, add 200cc of water and 200cc of cooking sake.
    🕒 20:34
18. Add the prepared yellowtail kama, burdock root, and leek to the frying pan and bring to a boil.
    🕒 21:14
19. Once the simmered yellowtail kama boils, add 2 tbsp of sugar, cover with a lid, and simmer over medium heat for about 5 minutes. (Key Tip!) Adding the sweet seasonings first helps the flavors penetrate the ingredients thoroughly.
    🕒 22:51
20. After skimming the scum, simmer the sea bream soup over low heat for about 15 minutes.
    🕒 23:34
21. Add 70cc of soy sauce and 50cc of mirin to the simmered yellowtail kama, and continue to simmer for another 5 minutes. (Key Tip!) Adding soy sauce and mirin towards the end creates a beautiful glaze on the simmered fish.
    🕒 24:11
22. Adjust the flavor of the sea bream soup by adding 20cc of light soy sauce, 1 pinch of salt, and 1 tsp of mirin.
    🕒 25:10
23. Remove the kombu from the sea bream soup. (Key Tip!) Leaving the kombu in until the end helps absorb any remaining scum. You can also cut it into thin strips and eat it if desired.
    🕒 26:07
24. Ladle the sea bream soup into bowls and sprinkle with the chopped green onions.
    🕒 27:12
25. Plate the simmered yellowtail kama.
    🕒 27:57