Prep the Daikon Peel the daikon and cut it into 2.5cm (approx. 1-inch) thick rounds. If the daikon is thick, cut the rounds in half (half-moon shapes).

Shimofuri (Hot Water Scalding) Place the yellowtail scraps in a colander and pour boiling water evenly over them. Once the surface turns white, transfer them to cold water to carefully wash away blood stains and scales, then drain well.

Tip: Pouring hot water removes sliminess and strong fishy odors. This keeps your broth clean and delicious!

Pressure Cook Place the daikon at the bottom of the pressure cooker and layer the yellowtail on top. Add water, sake, sugar, and sliced ginger. Gently shake the pot to distribute the seasonings, then turn the heat to high. Once steam builds up vigorously, lower the heat and pressure cook for 10 minutes.

Reduce the Broth Turn off the heat and wait for the pressure to drop naturally. Once the indicator pin drops, open the lid. Simmer uncovered to reduce the broth until it becomes glossy and slightly thick.

Let the Flavors Settling In The golden rule of Japanese simmered dishes is that "flavors absorb as it cools." Letting it rest for a bit allows the sweet-and-savory broth to sink deep into the core of the daikon.

Plating Because the ingredients become extremely tender, they may break apart if lifted with chopsticks. Use a spatula or wide spoon to gently transfer them to serving dishes.