Yellowtail meatballs and daikon radish

Chop the yellowtail roughly and chop the green onion finely, then put them in a bowl. Add the salt and ginger juice from A and knead with your hands

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

Put enough water in a pot to cover the fish balls and a pinch of salt, put on high heat, and when it boils, scoop the fish balls made in step (1) into the pot. When the fish balls float to the top, scoop them out and put them in ice water to cool

Cut the daikon radish into 3cm round slices and then cut each into quarters. Place the daikon radish in a separate pot from [2], add enough water to cover it, and simmer over high heat for about 20 minutes

In a separate pot from [4], add [3], enough water to cover the fish balls, and kelp, and bring to a boil. Once the daikon radish from [4] can be pierced with a bamboo skewer, transfer the daikon radish to this pot and cook over high heat

Add C to [6] and simmer for 30 minutes. Chop the green onions into 2cm pieces, add to the pot and simmer over medium heat for 2-3 minutes

Turn off the heat, place on a plate and garnish with green onions