Ingredients

  • 8 cups water
  • 2 pouches dashi from the package
  • 4 dry mushrooms
  • 6-inch konbu (seaweed for broth)
  • 1 daikon ( asian radish) , roughly chopped
  • 3 carrots, roughly chopped
  • 1 konnyaku
  • about 9~10 assorted fish cakes
  • 4 boiled eggs (boiled and peeled)
  • 2 tbsp. mirin or sake
  • 1 tbsp. sugar
  • 1 tbsp. soy sauce
  • 1 tsp. salt
  1. Put together in a deep pot:
    • 8 cups water
    • 2 dashi pouches
    • 6-inch konbu
    • 4 dry mushrooms
  2. Bring to an almost boil at the lowest temperature. It should take about 30 minutes. Just before boiling remove konbu and simmer for 7 minutes covered. Remove dashi pouches.
  3. Cut konbu into 1 inch wide strips. Fold in half lengthwise and make a knot. Put them back to broth.
  4. Slice daikon (1 inch), carrots. Put all the ingredients into the broth.
    • 1 daikon ( asian radish) , roughly chopped
    • 3 carrots, roughly chopped
    • about 9~10 assorted fish cakes
    • 4 boiled eggs (boiled and peeled)
  5. Add mirin, soy sauce, sugar, and salt. Bring to a boil, cover and simmer for about 1~2 hours. Serve with mustard and soy sauce.
    • 2 tbsp. mirin or sake
    • 1 tbsp. sugar
    • 1 tbsp. soy sauce
    • 1 tsp. salt