Tokyo Prefecture


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Ingredients (For 2 persons)

  • Dashi stock 1,000ml
  • [Dashi stock] Water
  • [Dashi stock] Dashi kelp 1 piece
  • [Dashi stock] dried bonito flakes Appropriate amount
  • [Dashi stock] Sake 2 tbsp.
  • [Dashi stock] Mirin 2 tbsp.
  • [Dashi stock] dark soy sauce 2 tbsp.
  • Daikon radish 1/4
  • konnyaku 1/2
  • shirataki 1/2 bag
  • Ganmo 2 or 3 pieces
  • Chikuwabu 2 to 3 sticks
  • hanpen 2 pieces
  • eggs 4
  • Potatoes 2

How to cook

  • 1. Peel daikon radish thickly and cut into 2 cm pieces. Boil daikon radish and konnyaku for about 20 minutes. Boil the eggs for 10 minutes in winter or 8 minutes in summer, and turn them into boiled eggs.

  • 2. Cut chikuwabu diagonally into bite-size pieces, and cut potato into 1/4 pieces. Cut hanpen into triangles.

  • 3. Make dashi stock. Put the kelp in water and heat. When it starts to boil, take out the kelp, add dried bonito flakes, turn off the heat, and wait for 2 minutes. After that, take out the dried bonito flakes, add sake, mirin, and dark soy sauce and heat again.

  • 4. Add the dashi stock and ingredients to a deep pot and simmer for about 30 minutes.

  • 5. Turn off the heat and allow the flavors to fully infuse. If the temperature drops, warm it over low heat before eating.

* Recipes vary depending on the region and home.