Hokke no hiraki

Preheat a broiler or grill to medium-high heat. If using a charcoal grill, prepare it for direct grilling.

Rinse the Atka mackerel (hiraki) gently under cold water and pat it thoroughly dry with paper towels. This helps prevent sticking and promotes crispy skin.

Grate the Daikon radish finely and gently squeeze out any excess water. Place the grated Daikon radish into a small serving dish.