Lightly sprinkle salt on the yellowtail offcuts and let it sit for 5 minutes. Meanwhile, boil water in a pot. When it comes to a boil, add the yellowtail.
When the yellowtail has cooked and turned white, drain into a colander. (This will remove the fishy smell).
Quickly rinse the pot and add the A) ingredients. Bring to a boil. Place the daikon radish and Step 2 in the pot.
When using a pressure cooker, after the pin pops up, let the pressure increase for about 15 minutes. When the pin falls drops down, remove the lid and heat on medium-high. Simmer for about 5 minutes while stirring the liquid.
When using a regular pot, cover the daikon radish with plastic wrap and microwave for about 5 minutes. Add the A) ingredients and the daikon radish to the pot and when it comes to a boil, add in Step 2.
Cover with a lid that can be placed directly on the ingredients and simmer for about 20 minutes on medium heat. Remove the lid and simmer while stirring the liquid for about 5 minutes.
Serve on a plate, top with shiso leaves, and it's done.
Story Behind this Recipe
I made this because yellowtail offcuts are cheap but delicious.
When using a regular pot, microwave the daikon to skip the parboiling. The vinegar helps bring out the flavor and also soften the ingredients. The flavor permeates the dish and is delicious, so if you have any leftovers, make sure to save it with the liquid.