Steps

1. Peel 350g Daikon radish and cut into 1cm thick ginkgo leaf shapes.
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2. Slice or julienne 10g ginger.
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3. Sprinkle salt to taste over 350g Buri (Yellowtail) and let it sit for a few minutes.
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4. Thoroughly rinse the salted Buri under water, removing any bloodlines or scales. 【PRO TIP!】 Carefully removing the bloodlines results in a fish soup free of any unpleasant smell.
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5. Thoroughly pat dry the surface of the Buri with a paper towel. 【PRO TIP!】 Properly wiping off moisture helps to eliminate fishiness more effectively when searing.
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6. Heat about 1 1/2 tsp of oil in a pot over medium heat, then sear the Buri skin-side down. 【PRO TIP!】 Searing skin-side down first helps to render out the oil between the skin and flesh that can cause fishiness.
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7. Once the Buri is seared all over, wipe away any excess oil from the pot with a paper towel. 【PRO TIP!】 It's important to wipe away this oil, as it contains fishiness released from the fish.
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8. Add the ginkgo-cut 350g Daikon radish and sliced 10g ginger to the pot with the seared Buri.
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9. Add 850cc water, 1/2 tsp salt, and 3 dashes of MSG(Ajinomoto) (MSG).
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10. Bring the pot to a rolling boil over high heat, then reduce to medium heat and simmer for 20 minutes without a lid. 【PRO TIP!】 Simmering without a lid allows the fishy smell from the Buri to escape, rather than being trapped in the pot.
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11. Carefully skim off any scum that rises to the surface during simmering.
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12. After simmering for 20 minutes, turn off the heat and dissolve in 2 tbsp miso. 【PRO TIP!】 Adding miso after turning off the heat enhances its aroma. Use additive-free miso, not dashi-infused miso.
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13. Once the miso is fully incorporated, gently warm it again. Do not bring it to a rolling boil at this stage.
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14. Serve in bowls and garnish with chopped green onion to taste to complete.
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