Ingredients:

  • 10 cm (4 inch) piece of Kombu (dried kelp)
  • 1 tbsp + 1 tsp Dashi stock granules (approx. 18 grams)
  • 1000 ml (4 ¼ cups) Water
  • 1/3 Daikon Radish (approximately 300g), peeled and cut into 2 cm (¾ inch) thick rounds
  • 1 package Shirataki Noodles (approx. 200g), bundled and knotted
  • 1 Konnyaku block (approx. 250g), scored and cut into 8 pieces
  • 2-3 Beef Tendons (approx. 300g), cleaned
  • 4-6 Fish Cakes of your preference (approx. 300g total weight)
  • 1 Hanpen (approx. 80g), cut into 4 pieces
  • 30 ml (2 tbsp) Sake
  • 1/2 tsp Sugar (approx. 2 grams)
  • 30 ml Soy Sauce (2 Tbsp)
  • Tororo Kombu (shredded kombu) - optional

Instructions:

  1. Thickly peel and slice daikon into rounds. Shave the edges. Blanch the daikon 2-3 times to remove bitterness, changing the water each time, until translucent.
  2. Score the surface of the konnyaku. Cut into 8 pieces. Blanch the konnyaku, shirataki noodles, and fish cakes in boiling water, then drain.
  3. Boil beef tendons in water with a splash of sake until tender, then drain.
  4. Add water and kombu to the daikon pot. Heat until just before boiling, then reduce heat.
  5. Add blanched konnyaku, shirataki noodles, fish cakes, beef tendons, and dashi granules, sugar, and sake to the pot. Simmer for 15 minutes, skimming off any scum.
  6. Add soy sauce and simmer for at least 20 minutes, adding water or hot water if needed to maintain broth level. Do not boil the soup during this period.
  7. Gently place the hanpen on top of the ingredients. Simmer briefly until heated through.
  8. Serve hot, garnished with tororo kombu (if desired).