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1
Peel the daikon skins thickly and slice into 2 cm thick rounds.
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2
Shave the edges off the daikon slices.
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3
Score the surface of konnyaku and cut into 4 pieces.
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4
Cut each piece diagonally in half.
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5
Add Step 1 to the pot and submerge in water (not listed).
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6
Put on the stove and bring to a boil.
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7
After bringing to a boil, discard the water and pour in fresh water.
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8
Bring back to a boil and repeat this process until the daikon is translucent.
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9
Boil water in another pan and add Step 2, shirataki konnyaku and fish cakes.
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10
After bringing to the boil and strain the ingredients in a colander.
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11
Put the beef tendons in a separate saucepan with water and a little sake (not listed).
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12
After bringing to a boil, strain in a colander.
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13
Add the water and kombu to the daikon pot and put over heat.
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14
Just before boiling, reduce the heat and add Steps 4, 5 and .
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15
Cook for 15 minutes without covering with a lid and skim off any scum.
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16
Add soy sauce and simmer for more than 20 minutes.
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17
Add some water or hot water if necessary.
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18
Cut the hanpen into 4 and arrange on top of everything.
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19
After simmering for a while, serve!
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20
Do not boil the soup while simmering.
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21
I like eating this daikon with tororo kombu on top.
