[EXT LOW] 45 min
[MED] 15 min
[WARM 200ºF] 90 min
4” medium daikon, peeled, cut into 1” rounds and score each cut side
2 medium potatoes (330 g), peeled, cut into 4 pieces each
1 block (130 g) konnyaku (konjac), cut into 4 triangular pieces
½ piece (250 g) atsuage (deep fried tofu), cut into 4 triangular pieces
4 satsuma-age (deep fried fish cake)
4 small ganmodoki (fried tofu fritter)
2 pieces (110 g) chikuwa (fish cake), cut crosswise diagonally
4 hard-boiled eggs, peeled
3 ¾ cups (900ml) dashi stock
7 tablespoons mirin (sweet rice wine)
5 tablespoons usukuchi (light color) soy sauce
Add konnyaku, atsu-age, satsuma-age and ganmodoki in a boiling pot of water. Blanch for 20-30 seconds, drain and pat dry using paper towels. Set aside.
Pour 2 tablespoons of water into the pot and lay daikon and then potatoes on top. Cover and simmer over [EXT LOW] heat for 45 minutes.
Turn off heat, uncover and add in ingredients from Step 1, chikuwa, eggs and Dashi Mixture. Cover and boil over [MED] heat for 15 minutes.
Once steam starts to escape vigorously, simmer over [WARM 200°F] for 90 minutes. Serve hot with karashi mustard.
Blanching konnyaku and fish cakes will remove excess oil and help absorb more flavor from dashi.
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