When the cold weather sets in, mackerel are plump and in season. For a rich flavor, simmer them with daikon and season with gochujiang. This dish is great in the autumn and winter.
I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too.If you put the daikon in the pan first the mackerel will not break apart while simmering.I recommend adding garlic chives just before finishing.
Enjoy Japanese food around the world.