Steps

1. In a small bowl, combine Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, MSG (Umami Seasoning) 1 pinch, and Potato Starch 1/3 tsp. Mix well. [This is the key!] Adding potato starch prevents the mixture from becoming watery. Since potato starch is included, preparing it as a pre-mixed sauce makes it easier to dissolve.
   🕒 00:22
2. In a separate container, grate Ginger 8g with the skin on.
   🕒 00:51
3. Add Soy Sauce 1 tsp to the grated ginger and mix briefly. [This is the key!] Measure the ginger and soy sauce separately and add them later to preserve their fresh flavors.
   🕒 01:07
4. Cut off the leafy part of the Daikon Radish 200g and cut it to approximately 200g.
   🕒 01:21
5. Peel the skin thickly from the cut daikon radish. [This is the key!] The white lines near the skin of the daikon contain the bitter and astringent compounds. Peeling thickly even for simmered dishes results in a more delicious outcome.
   🕒 02:37
6. Grate the peeled daikon radish using a grater. [This is the key!] To prevent the grater from slipping, place a damp cloth underneath for safer grating.
   🕒 03:17
7. Place the grated daikon radish in a frying pan.
   🕒 03:42
8. Add the pre-mixed sauce and Canned Mackerel in Brine 1 can, including the liquid, to the frying pan.
   🕒 03:51
9. Gently flake the mackerel with a spoon. [This is the key!] The alcohol from the cooking sake and mirin evaporates, taking the fishiness with it.
   🕒 04:18
10. Heat the frying pan over low-medium heat.
    🕒 04:41
11. Stir well, allowing the cooking sake and mirin to meld, and simmer until the daikon's moisture has evaporated. [This is the key!] The daikon's cooking liquid is full of flavor and nutrients, so simmering it down instead of discarding it makes the dish more delicious.
    🕒 04:48
12. Once boiling, reduce the liquid by simmering for 3-4 minutes until the bottom of the pan is visible with a spatula.
    🕒 05:13
13. Once reduced, add the prepared ginger and soy sauce, and continue to simmer until the moisture evaporates again, ensuring everything is well combined. [This is the key!] Adding them at this stage helps to enhance the ginger's aroma and prevents the soy sauce from becoming diluted.
    🕒 05:23
14. Continue simmering until the moisture has significantly reduced and you hear a popping sound. [This is the key!] Simmering thoroughly until the very end prevents the dish from becoming watery and the flavors from becoming bland when plated.
    🕒 05:46
15. Transfer to a serving dish and generously sprinkle with Scallions.
    🕒 06:15