Cut off the head and tail of the Pacific saury, then slice into three equal pieces. Remove the innards, rinse with water, and pat dry. Coat both sides with potato starch.

Remove the stems from the shishito peppers. Grate the daikon and squeeze out excess water.

Heat salad oil in a frying pan over medium heat. Add the saury and cook until both sides are golden brown.

Add grated ginger, men tsuyu, water, and grated daikon to the pan. Mix well, cover, and simmer for 5 minutes. Remove the lid and reduce the sauce until halved.