Steps

1. Trim the tough base from Shimeji mushrooms (1/2 bunch, 100g) and separate into small clusters.
   🕒 00:58
2. Trim the tough base from Enoki mushrooms (1/2 bunch, 100g), cut into 2cm lengths, and break apart any clumped stems.
   🕒 01:05
3. Peel the Daikon radish (300g).
   🕒 01:19
4. Using a coarse grater (oni oroshi), grate the daikon radish. (Key Tip!) Using a coarse grater will result in delicious, crisp grated daikon.
   🕒 01:47
5. Microwave Mirin (Sweet Rice Wine) (2 tbsp) for 40 seconds at 600W to evaporate the alcohol.
   🕒 01:59
6. In a bowl, combine Soy Sauce (2 tbsp), Vinegar (1 tbsp), Sugar (1 tbsp), Dashi Powder (1/2 tsp), and the microwaved mirin. Mix well.
   🕒 02:05
7. Squeeze the water out of the grated daikon radish firmly by hand.
   🕒 02:16
8. Add the squeezed grated daikon radish to the bowl with the [A] seasonings and mix well.
   🕒 02:19
9. Heat oil in a frying pan over medium heat.
   🕒 02:34
10. Once the pan is hot, place the Salt-cured mackerel fillet (approx. 120g) skin-side down and cook until golden brown.
    🕒 02:43
11. Once browned, flip the mackerel, cover with a lid, and steam over low heat for 3 minutes.
    🕒 02:55
12. Remove the mackerel from the frying pan once cooked through.
    🕒 03:10
13. Wipe any excess oil from the frying pan with a paper towel.
    🕒 03:18
14. Add the cut enoki and shimeji mushrooms to the frying pan and sauté until cooked and softened. (Key Tip!) Ensure the moisture from the mushrooms is thoroughly evaporated to prevent the flavor from becoming diluted.
    🕒 03:24
15. Add the evaporated mushrooms to the bowl of grated daikon radish and mix briefly.
    🕒 03:49
16. Cut the grilled mackerel into bite-sized pieces, about 2-3cm wide.
    🕒 04:02
17. Add the cut mackerel to the bowl with the grated daikon radish and mushrooms, and mix gently.
    🕒 04:09
18. Plate and serve. Enjoy!
    🕒 04:16