Steps

1. Start preparing the salt-cured mackerel. Transfer the salt-cured mackerel (1 whole) to a tray and coat both sides with 1 tbsp of Cooking Sake (Rice Wine) each. [This is the secret!] The sake evaporates, taking off any fishy odors, and infuses moisture into the flesh, resulting in a plump texture when grilled.
   🕒 00:18
2. Let the seasoned salt-cured mackerel rest in the refrigerator for 5 minutes.
   🕒 01:10
3. Prepare the grated daikon radish. Peel the skin thickly from the 350g of Daikon radish. Focus on removing the fibrous layer between the skin and the flesh with your knife. [This is the secret!] The astringency of the daikon is concentrated in the fibrous layer near the skin, so peeling thickly helps reduce bitterness. When peeling in a thin sheet, move both your knife-holding hand and the daikon-holding hand for safety.
   🕒 01:15
4. Grate the peeled daikon radish. [This is the secret!] Be careful not to grate your hands when grating the daikon.
   🕒 02:45
5. Transfer the grated daikon to a sieve and a bowl, and lightly squeeze out the excess water. [This is the secret!] Don't squeeze tightly; just gently grip the bowl with the power of your hand to release water. Too much moisture will prevent the flavors from melding well.
   🕒 03:06
6. Mix the sauce. In a separate bowl, combine 2 tbsp of Vinegar, 1 tbsp of Sugar, a pinch of MSG (Umami Seasoning), and a little sliced chili peppers. Mix thoroughly until the sugar dissolves.
   🕒 03:50
7. Add the prepared sauce to the lightly squeezed grated daikon radish and mix. [This is the secret!] Eating this sweet and sour grated daikon with the grilled salt-cured mackerel will give you a sensation similar to 'shime saba'.
   🕒 04:14
8. Refrigerate the sweet and sour grated daikon for the flavors to meld.
   🕒 04:36
9. Remove the salt-cured mackerel from the refrigerator and thoroughly pat dry any surface moisture or impurities with paper towels.
   🕒 04:40
10. Debone the salt-cured mackerel. First, trim off the pectoral fins and pelvic fins. Cut in a straight line from behind the pectoral fins to behind the pelvic fins.
    🕒 05:16
11. Flip the salt-cured mackerel and carefully slice away the belly bones with your knife. If it's difficult in one go, do it in two steps. [This is the secret!] For stubborn belly bones, you can partially expose them with a knife and then pull them out with bone tweezers. When using bone tweezers, pulling in the same direction the bone grows will help prevent the flesh from falling apart.
    🕒 06:08
12. Using bone tweezers, locate the small bones by feeling the flesh with your thumb and remove them.
    🕒 06:48
13. Run your fingers over the entire salt-cured mackerel to do a final check for any small bones or remaining fins. Trim off the dorsal fin if present.
    🕒 07:33
14. Cut the deboned salt-cured mackerel into bite-sized pieces.
    🕒 07:44
15. Heat vegetable oil (to taste) in a frying pan and arrange the cut salt-cured mackerel pieces with the skin side down.
    🕒 07:51
16. Place the frying pan over low heat. Start with a cold pan and slowly grill the skin side. [This is the secret!] Grilling slowly over low heat will result in crispy skin while retaining moisture in the flesh, leading to a plump finish. Medium heat can burn the skin and leave a fishy smell or dry out the flesh.
    🕒 08:00
17. If the skin starts to shrink and curl during cooking, gently press it down with tongs while grilling to ensure even cooking and crispy skin.
    🕒 08:32
18. Once you hear a sizzling sound, grill the skin side thoroughly for about 3 to 4 minutes.
    🕒 08:42
19. If a lot of fat comes out from the mackerel during cooking, gently wipe it away. [This is the secret!] Fish fat contains fishy odors, so wiping it away lightly makes the dish more delicious.
    🕒 08:50
20. Flip the mackerel pieces in order as their skin turns a beautiful golden brown.
    🕒 09:09
21. Once all the mackerel pieces are flipped, turn off the heat and remove them to a tray in order as they are cooked. [This is the secret!] If you're unsure if it's cooked through, break one open; if the inside is white, it's done. Direct plating can make it greasy, so transferring it to a tray first is recommended.
    🕒 09:20
22. Plate the dish. When plating the seasoned grated daikon, don't add all the liquid; lightly drain it before serving.
    🕒 09:53
23. For the grilled salt-cured mackerel, since you've achieved a delicious crispy skin, plate it with the skin side facing up.
    🕒 10:07