1

Precook the Yellowtail：
Cut the yellowtail into several large pieces and sprinkle a pinch of salt over them. Leave the slices for a while. Then, place the slices into a pot of boiling water. When the flesh turns slightly white, place them immediately into a bowl if iced water (Do not overboil the yellowtail). This process helps remove any unwanted flavor in the fish.

2

Parboil the Japanese Radish：
Peel the Japanese Radish thickly, and cut it into large-size pieces.
Place them into a pot of the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for it. Bring it to a boil and simmer the slices for 20-30 minutes. Then, drain the slices using a strainer, and rinse them well. While parboiling the Japanese Radish, slice one piece of ginger into thin slices and shred the other piece into thin strips.

3

Prepare the simmering sauce and add the yellowtail & Japanese radish：
Pour the sake into a pot and turn on the burner. Bring it to a boil and evaporate the alcohol in the sake. Then, add the water, sugar, and soy sauce. Stir the sauce gently to dissolve the sugar. After it comes to a boil, add the yellowtail and Japanese radish slices, and distribute the sliced ginger. Cook them on high heat until they come to a boil.

4

Place a lid on the top and simmer the ingredients:：

After they come to a boil, place a small lid directly on top of the ingredients, and simmer them on medium heat for about 20 minutes. While cooking, rearrange the ingredients in the pot to cook them evenly, and let them absorb the sauce well. After they are cooked well, arrange them onto a plate, and also top with the ginger strips.

1

Cut the ingredients：
Remove the inners from the squid, and wash its flesh and tentacles thoroughly. Slice the flesh into 1.5cm-long rings. Cut the tentacles into 2 or 3 pieces. Cut the Japanese radish into bite-sizes and parboil them using the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for boiling the radish pieces.

2

Simmer the squid in a pot with the tsuyu soup base：
Pour the tsuyu soup base and 2 cups of water into a pot and then bring it to a boil. Then, add the squid slices and ginger, and simmer them briefly. Remove the squid slices and set them aside. Then, add the Japanese radish pieces in the same pot and simmer them for about 20 minutes on middle heat until they absorb the soup well.

3

Simmer the squid again in the pot：
When the Japanese radish becomes soft, put the squid pieces again into the pot and simmer them together for a while. After they are well cooked, arrange them onto a plate. As for the green beans, boil them and then slice them into bite-sized pieces. Place them on the squid and Japanese radish.