Steps

1. Peel the 250g Daikon Radish, cut it into 2cm thick pieces, and then cut those in half. [Key Tip!] Peeling the daikon radish a bit thicker will help it absorb flavors more easily.
   🕒 02:04
2. Peel the 10g Ginger, slice it thinly, and then julienne it.
   🕒 02:44
3. Pat the 2 Salmon Fillets dry with paper towels and cut them into 3 equal pieces. Remove any bones.
   🕒 03:02
4. Place the cut Daikon Radish, 400ml Water, and 1/2 tsp Dashi Granules in a pot and bring to a simmer over medium heat.
   🕒 03:31
5. Once boiling, reduce heat to low and simmer for 5 minutes. [Key Tip!] Starting to boil the daikon radish in cold water allows it to heat up slowly, enhancing its sweetness.
   🕒 03:52
6. Wash the remaining 70g Daikon Radish Peels, pat them dry, cut them in half, and then slice them into 5mm thick strips.
   🕒 04:37
7. Heat 1/2 tbsp Sesame Oil in a frying pan over medium heat for about 30 seconds.
   🕒 04:59
8. Add the sliced Daikon Radish Peels to the heated frying pan and stir to coat them with oil.
   🕒 05:11
9. Add 1 tbsp Cooking Sake (Rice Wine) and stir-fry.
   🕒 05:25
10. Once the daikon radish peels are tender, add 1 tbsp Mirin (Sweet Rice Wine) and 1 tsp Sugar. Stir-fry for about 30 seconds to add sweetness.
    🕒 05:34
11. Add 1 tsp Soy Sauce, 2g Bonito Flakes (Katsuobushi), and 1 tsp White Sesame Seeds. Stir-fry for 30 seconds to 1 minute until the kinpira-style daikon radish peels are done.
    🕒 05:50
12. (Returning to Salmon and Radish) Add the julienned ginger, 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and the cut salmon to the pot. Bring to a boil over medium heat.
    🕒 06:16
13. Once boiling, reduce heat to low and simmer for 3 minutes. [Key Tip!] Adding sweet seasonings first helps the flavors to penetrate more easily. Soy sauce is added later.
    🕒 06:38
14. Add 1 tbsp Soy Sauce, mix gently, then cover with a piece of kitchen paper or a lid and simmer over low-medium heat for 15 minutes. [Key Tip!] This step is for tenderizing the daikon radish.
    🕒 06:50
15. Remove the lid and flip the daikon radish.
    🕒 07:15
16. Dissolve 1 tbsp Miso Paste in a corner of the pot, mix it in evenly, then cover again with kitchen paper or a lid and simmer over low heat for 5 minutes. [Key Tip!] To preserve the miso's flavor, add it after the soy sauce and simmer for a short time.
    🕒 07:26
17. Turn off the heat, let it cool down slightly, and then let it cool completely to finish. [Key Tip!] Cooling allows the flavors to penetrate even more deeply.
    🕒 08:01