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daikon radish

🥗Healthier: carrots

💰Cheaper: turnips

Carrots offer a similar sweetness and texture.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

fish cakes

🥗Healthier: homemade fish patties

💰Cheaper: canned tuna

Canned tuna is more accessible and economical.

mirin

🥗Healthier: honey + water

💰Cheaper: sugar + water

Honey adds sweetness without needing special ingredients.

Peel the daikon thickly and cut into 3-4 cm thick rounds.

Blanch the daikon (30 minutes) starting from cold water.

Cut the konnyaku into triangles and poke holes in both sides with a bamboo skewer.

Use your preferred types of fish cakes.

Make cuts between the bone and meat of the chicken wings.

After 25 minutes, check the daikon with a skewer for tenderness. If soft, add the konnyaku and blanch.

After 30 minutes of blanching, remove the daikon and konnyaku. Blanch the fish cakes in the same pot for 1 minute. Finally, add the eggs to boil them.

In a frying pan (or pot), add the dashi and seasonings (A), then bring to a boil with the ingredients that take longer to absorb flavor. Once boiling, reduce to low heat and cover with a paper lid to simmer (30 minutes).

After 20 minutes, add the fish cakes and cover to simmer for 10 minutes.

In the last minute, add the hanpen and bring to a boil to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens