57min 4 ppl
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 18g
Carbs 20g
Fats 10g
About this dish
Daikon simmered low and slow until it turns almost translucent, joined by fish cakes, fried tofu and eggs that soak up the same soy-dashi broth. The stew that quietly simmers on every convenience-store counter through a Japanese winter.
Allergy Info
Gluten, Eggs, Soya, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Daikonpeeled and cut into thick rounds400 g
Fish & Seafood
- Fish cakescut into pieces300 g
Dairy & Eggs
- Eggshard-boiled and peeled4
- Atsuagecut into pieces200 g
Tins & Jars
- Konnyakuscored and cut into triangles200 g
- Dashi stock1200 ml
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake30 ml
- Dijon mustard20 g
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Peel and cut the daikon into thick rounds, then score a shallow cross into one side of each piece so it cooks evenly.
Approx. 8 minutes
2
Parboil the daikon rounds in a pan of water for 10 minutes to remove bitterness, then drain.
Approx. 5 minutes
3
Score the konnyaku and cut it into triangles, and cut the fish cakes and atsuage into serving pieces.
Approx. 6 minutes
4
Pour the dashi stock into a large saucepan, add the soy sauce, mirin and sake, and bring to a simmer.
Approx. 4 minutes
5
Add the daikon and konnyaku and simmer gently for 30 minutes, stirring occasionally, until the daikon turns translucent.
Approx. 12 minutes
6
Add the fish cakes, atsuage and hard-boiled eggs, and simmer for a further 15 minutes so everything is heated through, checking the fish cakes reach at least 75°C with a meat thermometer.
Approx. 8 minutes
7
Ladle into bowls with plenty of broth and serve with a little mustard on the side.
Approx. 3 minutes
