Daikon and yellowtail soup

Cut the daikon radish into 2cm thick slices, peel and bevel the edges, then make a cross cut in the middle

Place the daikon radish in a pot, add enough water to cover it, and rice bran, then bring to a boil over high heat. Once boiling, reduce heat to low and simmer until a bamboo skewer can be inserted easily

Once the radish is soft, remove it to another pot, add the bouillon soup, salt and black pepper and simmer for about an hour to allow the flavors to soak in

Cut the yellowtail into bite-sized pieces

Sprinkle salt and black pepper generously on the yellowtail and fry it skin-side down in a frying pan with heated olive oil over high heat

Once both sides are well cooked, discard excess oil, reduce the heat of the frying pan, add the ingredients ※ and mix well with the yellowtail

Place the daikon radish (3) in a deep bowl, then place the yellowtail (5) on top, pour the soup (3) around it, and sprinkle with grated daikon radish and green onions to complete