Ingredients

• 8 cups water
• 2 pouches dashi from the package, or make your own traditional dashi.
  or
• 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
   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.
   
   
2. Cut konbu into 1 inch wide strips. Fold in half lengthwise and make a knot. Put them back to broth.
   
   
3. Slice daikon (1 inch), carrots. Put all the ingredients into the broth. 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.
   
   1 daikon ( asian radish) , roughly chopped
   3 carrots, roughly chopped
   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