Cut the daikon into 2cm thick slices, peel the skin thickly, and halve them.

Cut the yellowtail into bite-sized pieces.

Place the daikon and rice washing water in a pot, heat over medium heat, and bring to a boil. Cover and simmer on low heat for about 20 minutes until tender. Drain and rinse to remove any sliminess.

Bring water to a boil in a frying pan, add the yellowtail, and blanch until the surface turns white. Remove, rinse gently, and pat dry.

Add the seasoning ingredients (sake, mirin, sugar, soy sauce, water) to the frying pan and heat over medium heat until boiling. Add the yellowtail and ginger, bring to a boil again, cover, and simmer on low heat for 10 minutes.

Remove the yellowtail, add the daikon to the pan, bring to a boil, cover, and simmer on low heat for 10 minutes.