| Yield: | 4 servings |
| Ready In: | 60 minutes |
| Ingredients: |
|
1/3 pc Daikon radish Broth (A) |
| Directions: |
|
1. Cut the daikon radish into 1 inch–thick rounds, trim the edges, and parboil. Cut the konjac into triangles and parboil. Soak the knotted kombu in water until softened. 2. Pour boiling water over the satsuma-age to remove excess oil. Hard-boil the eggs and peel. Slice the grilled chikuwa diagonally. 3. Add (A) to a pot and bring to a boil. Add all the ingredients, then simmer gently until flavors are well absorbed. |