Burnt skewers and radish

Chop the yellowtails in rough shapes, chop the long green onions and place in a bowl. Add the salt from A and ginger juice and knead with your hands.

Add potato starch and whole eggs to [1] and mix further, then add B to it.

Put the water and a pinch of salt in the pot that will sink in, then place it over high heat, and when it boils, scoop the spoon made in [1] with a spoon, and when the spoon floats, scoop it into ice water to cool.

Cut the radish into 3cm pieces and cut into 1/4 of them into a fan. Put the radish in a separate pot from [2], add enough water to soak it in, and simmer over high heat for about 20 minutes.

Put [3] in a pot other than [4], water and kelp to soak the fish in a pot, and heat it. Once the bamboo skewers are passed through in [4], just pour only the radish into this pot and cook it over high heat.

Add C to [6] and simmer for 30 minutes. Cut the long onions into about 2cm, add them to the pot and simmer over medium heat for 2-3 minutes.

Turn off the heat, place on a plate, and garnish with sea cucumbers on top.