Daikon and Yellowtail soup

Cut the radish into 2cm thick slices, peel and chamfer. Make a cross cut in the middle.

Put enough water to cover the radish and rice bran in a pot, place it on high heat, and when it boils, simmer over low heat until the bamboo skewer sticks in.

Once the radish has become tender, remove it in another pot, add the bouillon soup, salt and black pepper, and simmer for about an hour to soak the flavor.

Cut the yellowtail into bite-sized pieces.

Sprinkle salt and black pepper on the yellowtail and cook over high heat in a frying pan with olive oil skin down.

Once both sides are cooked well, discard any excess oil, reduce the heat in the frying pan, add *, and blend into the yellowtail.

Place the radish from [3] on top of the radish from [5] on top of it, pour the soup from [3] around it, and sprinkle with grated radish and sprinkle with assatsuki to complete the dish.