4 (serve according to the number of eaters in your family)
as needed (3 to 4 shakes from a bottle)
Your favorite fish cakes
Hiraten flat fish cakes
Fried fish cake with burdock root
Tri-coloured fish cake balls
5 cups (1000 ml)
Usukuchi soy sauce
Japanese dashi stock powder sachets
Mustard for serving
Boil the eggs and peel the shells.
Slice the daikon radish to 3 cm and round off the edges. Make crisscross incisions on the surface (for the soup to absorb easily).
Transfer the daikon to a plate and sprinkle water over with your hand. Cover with cling film loosely and microwave for 8 minutes (this process is for parboiling).
Make rough incisions with a fork on the surface of konnyaku, following "Yusu's" instructions (Recipe ID: 685214). She's a genius.
Punch the konnyaku surface with your fist (to soften and let it absorb more soup). Do not punch too far though.
Cut the konnyaku like this and blanch quickly (to get rid of its particular smell).
Make incisions on the chicken wings.
Put the chicken wings under the grill. I like them, so I use a lot.
Brown like this. The excess fat will drip off.
Put all the fish cakes in a colander. There should be a lot.
Pour hot water to drain excess oil. Be careful not to burn yourself!
Arrange the prepared ingredients in a large pot and add the dashi stock sachets (put the mochi kinchaku in last because it's very soft).
After 10 minutes, take out the dashi stock sachets. You can use dashi stock powder. In that case, use just one sachet.
After bringing to a boil, reduce the heat to low and simmer slowly for 1 hour. Add the mochi kinchaku just before serving.
Skewered octopus is nice for this hot pot. My children love them when they are tender.
Story Behind this Recipe
We want to eat plenty of this, so I season it lightly. The chicken wings and wiener sausages flavour the broth and you'll enjoy the soup as well as the main ingredients.
It might take a little time to prepare the ingredients, but after that, you just need to simmer slowly. Why not serve this on a cold evening with your family? The area around Himeji serves this with ginger soy sauce as dipping sauce. We like eating it with lots of mustard instead.
This dish has a very gentle flavour, but you can adjust the seasonings as you like.