- 1 Daikon radish
- 1 Carrot
- 1 Block konnyaku (translated as “yam cake”)
- 4 Shiitake mushrooms (optional)
- strips of dried kelp (Japanese – konbu)
- 1 Package Yamasa oden no tane (assorted fish cakes)
- 4 or 5 Chikuwa fish cakes
- Hard boiled eggs – 1 per person
Karashi (Japanese hot mustard)
- 1500 ml dashi (1500 ml water + 1 tbsp hondashi)
- 3 tbsp soy sauce
- 3 tbsp mirin
1. Peel daikon, cut into thick slices, make a cross shaped cut on one side of each piece.
2. Cut konnyaku into slices, make a slit in the middle of each slice, and put one end of the slice through the slit. Boil water in a small pot, add konnyaku, bring to a boil again, and simmer 3 minutes. Remove and cool down.
3. Peel carrot and slice or decoratively into “flower” shapes. First, trim out 3 to 5 lengthwise triangles depending on the carrot’s size, as per example below;
Then, slice it
4. If you want to use shiitake mushrooms, remove the stem and cut a star shape in the cap.
5. The fish cakes look like this:
6. Slice the kamaboko (pink and white fish cake shaped like half cylinder) and cut the chikuwa in half a little diagonally.
1. Int a large pot, add the ingredients under “soup” and turn on the heat.
Cover the pot, bring to a slow boil / simmer. Turn the heat to low and simmer covered for two to three hours.
2. Add fish cakes, bring to boil again. Then simmer covered on low for 30 minutes to an hour.
You can serve now, or leave for a day and serve the day after.
Just bring to a small boil and serve if serving the next day. Serve with rice or noodles.
Some people may like to dissolve some karashi (Japanese hot mustard into their soup…