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Prepare Dashi stock:.
You need to prepare Water.
You need Soy sauce.
Use Sake.
Provide Mirin.
You need Bonito-based dashi stock granules.
Use Salt.
Provide Main ingredients:.
You need to prepare Daikon radish.
You need Konnyaku.
Prepare Tied kombu.
Prepare Eggs.
Use as much (to taste) (Fish or meat sausages) and other ingredients of your choice.

Short Tips:

- When preparing a big meal, attempt to do your preparation work the night prior to. This conserves you time when you're obtaining points all set for your dinner the following day. Have everything washed, cut, as well as all set to go. You'll thank yourself due to the fact that there is much less stress and anxiety the night of the large dish.

Cut the daikon radish into 2 cm wide pieces. Also cut the konnyaku into triangles and put small cuts in the surface so that the flavor penetrates well. Parboil the daikon radish and the konnyaku. Start boiling the eggs..
Soak musubi-konbu (tied konbu seaweed) or just regular konbu seaweed in hot water for about 5 minutes to rehydrate. Also pour hot water over the fish cakes to drain excess oil. Cut hanpen and other ingredients into your preferred sizes..
Put all the dashi stock ingredients except for salt in a pot and bring to the boil. Add 2 to 3 pinches of salt to adjust to your taste..
Put the parboiled daikon radish and konnyaku, musubi-konbu, boiled eggs, and other ingredients of your choice in the pot and simmer. All done!.

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