Sayori's mille-feuille tailor

Slice the red radish and green radish into thin slices using a slicer and soak in water for about 5 minutes

Wipe off the excess water from the radish, add [A] and mix well

Remove the scales from the halfbeak with the back of a knife, then cut off the head, remove the innards and cut into three pieces. Peel off the skin and pour 1 tablespoon of lemon juice over the fish and leave for about 3 minutes

Place three pieces of red daikon radish on a cutting board, place the Sayori on top so that they are parallel to each other, then place three pieces of shiso leaf on top, then three pieces of green daikon radish and three pieces of red daikon radish on top

Cut off the center of [4] and stack them on top of each other. While applying pressure from above, use a knife to round off the edges and shape them into a rectangle

Cut [5] in half again and place on a plate

Top with French dressing and shredded shiso leaves to finish