Gently scale the 200g kibinago by scraping against the grain with a knife. Remove the heads and internal organs. Rinse thoroughly under cold water and pat dry.
2
Using a sharp, thin knife, carefully make a shallow incision along the back of each kibinago, then gently peel away the flesh from the spine, creating two fillets. Remove any remaining small bones with tweezers if necessary.
3
Peel and grate the 50g daikon radish and the 20g fresh ginger. Lightly squeeze any excess water from the grated daikon radish.
