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1
Rehydrate the kombu to soften and tie into knots.
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2
Use the soaking water for making dashi soup.
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3
Add water to the Step 1 soaking water and put a piece of kombu for the dashi soup.
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4
Bring to the boil and add the bonito flakes.
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5
Simmer for 3 to 4 minutes over a low heat and turn off the heat.
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6
After the bonito flakes sink to the bottom, pour the dashi stock through a fine sieve.
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7
Boil the eggs and peel the shells.
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8
Cut the octopus into bite sizes and skewer.
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9
You can put the beef tendons and octopus to the dashi stock, but you will need a lot of time to cook through to tenderize.
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10
If you want to shorten the cooking time, put in a pressure cooker and cover with the Step 1 dashi stock.
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11
Cook for 20 minutes and add to the hot pot.
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12
Slice the daikon into thick rounds and cook in rice water (from the rinsing rice.
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13
Or you can use normal water, but it takes a while for it to cook through).
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14
Pour boiled water over the fish cakes to get rid of excess oil.
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15
Cut into bite sizes.
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16
Make crisscross incisions on the surface of konyaku and cut into bite sizes.
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17
Put in a saucepan with water and bring to a boil.
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18
Cook for about 5 minutes to get rid of the bitterness.
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19
[How to make mochi kinchaku] Blanch the aburaage quickly and cut one side to open up.
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20
Stuff mochi (about 1/4 of a rice cake for each aburaage) and tie with softened kanpyo bands (you could close the aburaage with toothpicks).
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21
Add all the ingredients except the fish cakes and mochi kinchaku and simmer slowly (for 2 to 3 hours at least).
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22
Skim off any scum on the surface.
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23
Add fish cakes and mochi kinchaku and simmer for 10-30 minutes.
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24
Serve!
