Ingredients

Dashi Broth Base

• 10 cups water

• 2 large pieces kombu (kelp)

• 2 cups bonito flakes (katsuobushi)

• 1/2 cup soy sauce

• 1/4 cup mirin

• 2 tbsp sake

• 1 tsp salt

Core Ingredients

• 4 large daikon radishes, peeled and thick-cut

• 6 boiled eggs, peeled

• 4 konjac (konnyaku) blocks, sliced

• 6 fish cakes (chikuwa or kamaboko)

• 6 fried tofu pouches (aburaage)

• 8 shiitake mushrooms

• 2 large potatoes, peeled and halved

Optional Additions (Highly Traditional)

• Mochi-filled tofu pouches (kinchaku)

• Octopus pieces (tako)

• Beef tendon (gyusuji), pre-simmered

Instructions

1. Build the Dashi

1. In your Platinum 7 Quart, soak kombu in water for 20–30 minutes.

2. Heat gently until just before boiling, then remove kombu.

3. Add bonito flakes, simmer 1–2 minutes, then strain.

2. Season the Broth

• Return strained dashi to the pot.

• Add soy sauce, mirin, sake, and salt.

• Bring to a low simmer.

3. Prepare Ingredients

• Parboil daikon slices for 10 minutes to remove bitterness.

• Score konjac lightly for better absorption.

• Blanch aburaage to remove excess oil.

4. Layer and Simmer

• Add daikon and potatoes first; simmer 20 minutes.

• Add remaining ingredients in stages.

• Keep heat low—do NOT boil aggressively.

5. Slow Infusion

• Simmer gently for 1.5–2 hours.

• Turn off heat and let rest 30 minutes (critical for flavor absorption).