【Ingredients】
10cm daikon (giant white radish)
1/2 konnyaku
2 mochi-kinchaku (abura-age filled with mochi)
1 grilled chikuwa (tube-shaped fish paste)
1 chikuwabu (made from gluten)
2 gobo-ten (burdock root & fish paste)
satsuma-age (deep-fried kamaboko)
1 block hanpen (fish paste)
2 boiled eggs
2 kombu knots

1L water
1 Tbsp instant dashi
2 Tbsp sake
2 Tbsp mirin
1 tsp salt
2 Tbsp light soy sauce

【Directions】
1. Cut the daikon into 3-cm rounds, peel, trim the edges, cut a slit into 1 side, then cook for 15 minutes.
2. Score the konnyaku with a cross-hatch pattern, then cut in half.
3. In a pot, combine the water, instant dashi, sake, mirin, salt, light soy sauce and then bring to a boil.
4. Put 1 and 2 into a Japanese earthenware pot, add the rest of the ingredients, pour in 3, once it comes to a boil cover with a lid, then simmer for 20 minutes over low heat.