Atsuage, chikuwa, gobo-maki (fish paste sticks with burdock root)
to your preference
Boil water in a pot and put the bonito flakes and the kombu to extract the flavor. Strain the dashi soup with a clean cloth.
Round the edges of the daikon slices and parboil. Boil the eggs and peel the shells. Boil the konnyaku and the beef tendons separately. Blanch all the ingredients briefly except for the hanpen.
Put the ☆ ingredients in Step 2 and pour into an earthenware pot with all the ingredients except for the hanpen. Cover with a lid and simmer over low heat for about 2 hours.
Add the hanpen 10 minutes before you eat. Let it simmer for a bit and it's done.
Serve with a touch of Japanese mustard if you like.
Story Behind this Recipe
I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.
There are no difficult steps. You just need to simmer for about 2 hours for a delicious flavor. If you're busy, prepare the ingredients in the morning, simmer once and turn off the heat, and simmer again in the evening for the flavors to settle in. Strain the dashi soup with a big clean cloth to filter. Add any oden ingredients you prefer.