Blanch 100 g of sliced daikon radish in boiling water to remove bitterness, then rinse and drain well.
Combine 150 g sake kasu, 30 g sake, 15 g sugar, 30 g mirin, 5 g salt, and 50 g miso to create the marinade.
Coat 300 g of salmon fillets thoroughly with the marinade and refrigerate for at least 24 hours.
Sesli anlatım, porsiyon ayarı ve daha fazlası
