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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wipe the surface of 1 piece of kelp lightly with a damp cloth, and soak it in a pot with 2000ml of water for 30 minutes.
Watch out
The kelp soaking time must not be too short, otherwise the umami flavor cannot be fully released into the water. Otherwise, the soup will lack depth.
Heat over small heat, take out the kelp before the water boils; then add 25g of dried bonito flakes and simmer for 1 to 2 minutes, skim off the scum with a skimmer, turn off the heat and wait for the bonito flakes to sink.
local_fire_departmentSmall fireWatch out
Do not boil the bonito flakes for too long, otherwise the dashi will develop a bitter taste and impurities. Otherwise, the broth will be ruined by bitterness.
The freshly boiled dashi is extremely hot; be careful not to get scalded when filtering and pouring it into the pot.
Filter the dashi through a strainer lined with kitchen paper towel into an earthen pot; then add 1 tsp salt, 1 tbsp sugar, 1.5 tbsp soy sauce and 2 tbsp oyster sauce, stir thoroughly, and you can ladle out some dashi soup as spare.
Watch out
Pour slowly when filtering the dashi to prevent the strainer from tilting and spilling the broth. Otherwise, you will lose precious soup.
Wipe the moisture and sticky liquid off the boiled kelp, cut it into strips about 2cm wide, and tie them into kelp knots.
Watch out
The kelp surface is slippery
use a kitchen paper towel to help grip when tying to avoid slipping. Otherwise, the knot will come loose
Cut 1 daikon radish into 3cm thick rounds, peel off the skin, and trim the edges smooth; boil in boiling water until translucent and almost cooked, then drain.
local_fire_departmentHigh heatWatch out
The edges of the daikon must be trimmed round, otherwise they will easily break and crumble during boiling. Otherwise, the soup will become cloudy.
Prepare 4 hard-boiled eggs, cool them in ice water, peel off the shells, and optionally cut zigzag cross-slits on the surface with a small knife.
Watch out
Be gentle when peeling the eggshells to avoid damaging the egg white surface. Otherwise, the eggs will look messy.
Cut 1 block of konjac into bite-sized triangles, prick holes on the surface with a fork, boil in boiling water for 2 to 3 minutes, and drain.
local_fire_departmentHigh heatWatch out
Be sure to prick holes on the konjac surface with a fork, otherwise it will not absorb the flavor inside when simmering. Otherwise, it will taste bland.
Cut 1 block of Hanpen fish cake into triangles; meanwhile, cut chikuwa, burdock fish cakes, fish balls, vegetable fish cakes, beef tendons, and mochi tofu pouches into bite-sized pieces, boil in boiling water for 2 to 3 minutes to remove excess oil, then drain.
local_fire_departmentHigh heatWatch out
Do not blanch the fish cakes for too long, otherwise they will lose their texture. Otherwise, they will become too mushy.
In the earthen pot heated over small heat, add daikon radish, kelp knots, konjac triangles, and beef tendon skewers in order, cover with a lid and simmer on small heat for about 20 minutes.
local_fire_departmentSmall fireWatch out
You must put in ingredients that take longer to cook and absorb flavor first (like daikon and konjac), otherwise the flavor will not penetrate. Otherwise, the dish will taste bland.
Open the lid and add 4 hard-boiled eggs, cover with the lid and simmer on small heat for 5 to 10 minutes.
local_fire_departmentSmall fireWatch out
Do not simmer the boiled eggs for too long, otherwise the egg yolks will become too dry. Otherwise, they will lose their moisture.
Open the lid and add chikuwa, burdock fish cakes, fish balls, vegetable fish cakes, and mochi tofu pouches, cover and simmer on small heat for about 20 minutes.
local_fire_departmentSmall fireWatch out
Keep the heat low after adding fish cakes to prevent vigorous boiling from making their texture rough. Otherwise, they will become spongy.
Open the lid and add triangular Hanpen fish cakes, cover and simmer on small heat for about 3 minutes until the Hanpen absorbs the broth and puffs up soft, then turn off the heat.
local_fire_departmentSmall fireWatch out
Hanpen cooks very quickly and has a fluffy texture
do not simmer for too long, otherwise it will dissolve in the soup. Otherwise, it will disappear
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