[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
3¾ 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. Boil uncovered 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.
Make sure to boil uncovered in Step 3 to keep dashi broth from boiling over.
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