Simmered Mackrel in grated Daikon

Serves 4

4 pieces mackerel (150-200g each)
300g daikon (Japanese radish)
1/3 tsp salt
2 chives (chopped)
3 tbsp mirin
some plain flour
vegetable oil for deep-frying
1/3 tsp salt
150ml dashi (Japanese stock)
3 tbsp soy sauce

* Rub salt onto the mackerel and leave for 10 minutes. Grate the daikon and drain lightly.
* Coat the mackerel with the flour thinly and deep-fry until browned.
* Place the mirin in a pan and bring to the boil. Add the dashi stock and bring to the boil again. Then add the mackerel and simmer for a few minutes. Sprinkle the daikon on top and remove from the heat.
* Serve with the broth. Garnish with the chives.