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1
Re-hydrate the kombu in plenty of water.
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2
If you're in a hurry, use hot water.
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3
Round the edges of the daikon radish slices and make several crisscross incisions on the surfaces.
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4
Add several grains of rice to the water and cook the sliced daikon until tender.
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5
Peel the taro root and rub with salt to remove the sliminess.
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6
Put in a saucepan with water and heat.
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7
Bring to a boil, then simmer until tender.
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8
Boil the eggs and peel the shells.
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9
Rub the konnyaku with salt and make incisions on the surface.
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10
Rinse the shirataki noodles in boiling water.
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11
Put the beef tendons and 2 cups of water in a pressure cooker.
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12
Cook for 10 minutes after the pressure is on and leave to cool.
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13
Pour hot water over the atsuage.
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14
Slice the burdock-filled fish cake diagonally.
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15
Line the earthenware pot with kombu and combine the ingredients and beef tendons with cooking liquid.
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16
Lay the kombu at the bottom of the pot.
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17
Add the ingredients, 1/4 cup each of the ingredients, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
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18
After bringing to a boil, evaporate the alcohol content and skim off any scum.
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19
Cover with a lid and simmer slowly over low heat (45 minutes to 1 hour).
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20
Add the fish cakes and add more kombu based dashi.
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21
Cook for another 15-20 minutes.
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22
It might be better to add the atsuage a little earlier.
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23
Check and adjust the seasoning if needed with light soy sauce or salt.
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24
Turn off the heat and leave to cool to let the ingredients absorb the flavour.
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25
I added squid to the hot pot I made in 2010.
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26
It gave a great flavour to the soup with the beef tendons.
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27
You'll be able to eat a lot of collagen if you add chicken wings.
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28
Add mirin or soy sauce to adjust the seasoning of the soup.
