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["Boil the eggs and peel the shells.", "Slice the daikon radish to 3 cm and round off the edges.", "Make crisscross incisions on the surface (for the soup to absorb easily).", "Transfer the daikon to a plate and sprinkle water over with your hand.", "Cover with cling film loosely and microwave for 8 minutes (this process is for parboiling).", "Make rough incisions with a fork on the surface of konnyaku, following ""Yusu's"" instructions.", "She's a genius.", "Punch the konnyaku surface with your fist (to soften and let it absorb more soup).", "Do not punch too far though.", "Cut the konnyaku like this and blanch quickly (to get rid of its particular smell).", "Make incisions on the chicken wings.", "Put the chicken wings under the grill.", "I like them, so I use a lot.", "Brown like this.", "The excess fat will drip off.", "Put all the fish cakes in a colander.", "There should be a lot.", "Pour hot water to drain excess oil.", "Be careful not to burn yourself!", "Arrange the prepared ingredients in a large pot and add the dashi stock sachets (put the mochi kinchaku in last because it's very soft).", "After 10 minutes, take out the dashi stock sachets.", "You can use dashi stock powder.", "In that case, use just one sachet.", "After bringing to a boil, reduce the heat to low and simmer slowly for 1 hour.", "Add the mochi kinchaku just before serving.", "Skewered octopus is nice for this hot pot.", "My children love them when they are tender."]
