Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sweet & salty yellowtail with daikon radish. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sweet & Salty Yellowtail with Daikon Radish is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Sweet & Salty Yellowtail with Daikon Radish is something which I’ve loved my entire life.

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To begin with this particular recipe, we must prepare a few components. You can cook sweet & salty yellowtail with daikon radish using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sweet & Salty Yellowtail with Daikon Radish:

1. Take 1 pack Yellowtail offcuts
2. Make ready 12 cm Daikon radish (chopped into 3 cm pieces)
3. Get 3 Shiso leaves (finely shredded)
4. Make ready 4 tbsp A) Soy Sauce
5. Make ready 100 ml A) Sake, Water
6. Get 3 tbsp A) Mirin, Sugar
7. Get 2 tsp A) Rice Vinegar
8. Get 1 large piece A) Ginger (julienne)

Steps to make Sweet & Salty Yellowtail with Daikon Radish:

1. Lightly sprinkle salt on the yellowtail offcuts and let it sit for 5 minutes. Meanwhile, boil water in a pot. When it comes to a boil, add the yellowtail.
2. When the yellowtail has cooked and turned white, drain into a colander. (This will remove the fishy smell).
3. Quickly rinse the pot and add the A) ingredients. Bring to a boil. Place the daikon radish and Step 2 in the pot.
4. When using a pressure cooker, after the pin pops up, let the pressure increase for about 15 minutes. When the pin falls drops down, remove the lid and heat on medium-high. Simmer for about 5 minutes while stirring the liquid.
5. When using a regular pot, cover the daikon radish with plastic wrap and microwave for about 5 minutes. Add the A) ingredients and the daikon radish to the pot and when it comes to a boil, add in Step 2.
6. Cover with a lid that can be placed directly on the ingredients and simmer for about 20 minutes on medium heat. Remove the lid and simmer while stirring the liquid for about 5 minutes.
7. Serve on a plate, top with shiso leaves, and it's done.

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