Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell.
Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches.
Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes.
Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen.
Transfer to serving dishes, and serve with Japanese mustard.
If using regular soy sauce, use 1 tablespoon instead.
Story Behind this Recipe
This recipe is a variation of a dish my mother has been making since I was a child.
Add your favorite ingredients, such as beef tendons, gobo-maki, or fishcakes. Potatoes, ganmodoki, and fish cakes may break apart if cooked too long, so be sure to add them later.