• Yellowtail collar (buri no ara)400–500g
• Daikon radish2/3
• ★Dashi broth500cc
• ★Sake200cc
• ★Soy sauce60cc
• ★Mirin60cc
• ★Sugar4–5 tbsp
• ★Ginger1.5 cloves

1. 1

   Sprinkle salt on 400–500g of yellowtail collar, let sit for about 10 minutes, then rinse thoroughly under water to remove impurities.

2. 2

   Bring water to a boil in a pot. Once boiling, briefly blanch the yellowtail from step 1 for about 15 seconds, then drain in a colander to remove excess odor.

3. 3

   Cut 2/3 of the daikon into half-moon slices about 3cm thick, then trim the edges at a slight angle for a neat appearance. Slice the 1.5 cloves of ginger into thin matchsticks.

4. 4

   Add all ★ seasonings to the pressure cooker, then add the yellowtail from step 2 and the daikon and ginger from step 3. Cover and pressure cook for 12 minutes.

5. 5

   Turn off the heat and allow pressure to release naturally. Once the lid opens, simmer gently over low heat so the flavors infuse deeply for a more delicious result.

For shorter pressure cooking times, the flesh will stay intact better, but if you want the bones soft enough to eat, pressure cook for 10 minutes or longer. Cutting the daikon thicker prevents it from falling apart during cooking. Letting the finished dish cool slightly before serving allows the flavors to blend better and tastes even more delicious.

• Calories320 kcal
• Protein28 g
• Fat12 g
• Carbs18 g
• Sodium2.8 g