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Ingredients
0 servings
Dashi
Ingredients
1Daikon
fish cakes
assorted
tofu
fried
Konyak
half into 2 thin slices and then in the middle, then cut to triangles
4eggs
Boiled
Shiitake mushroom
optional
Seasoning
Yuzu pepper sauce
Karashi mustard
Instructions
Step 1
Soak kombu in cold water for 1 or 2 hours. Bring to barely boiling on medium, discard. Once boiling, put in bonito flakes and simmer for 2min without stirring. Turn off heat and let sink for 10min. Drain with cheese cloths.
Step 2
Slice kombu and tie into knots.
Step 3
Cut diakon into 3cm thick rounds, peel, cut crisscross, peel edges. If using Korean radish, half thicker parts but also peel edges.
Step 4
Parboil radish for 20min. Take out. Blanch Konyak for 2min. Blanch fish cakes to wash off some oil.
Step 5
Put radish and konyak and kombu in dashi and simmer for 20min.
Step 6
Boil eggs and peel. Put in dashi for 10min. Put fish cakes and fried tofu and simmer for 20min.
Step 7
Serve with yuzu pepper or karashi mustard.
Notes
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