Steps

1. Peel the daikon radish.
   🕒 03:17
2. Cut the daikon radish into 1cm thick slices, and make cross-shaped shallow cuts on one side.
   🕒 03:32
3. Place the cut daikon radish in a heatproof bowl, cover with plastic wrap, and microwave at 600W for 7 minutes.
   🕒 04:06
4. Cut the atsuage in half diagonally to form triangles.
   🕒 04:19
5. Slice the chikuwa diagonally.
   🕒 04:24
6. Rinse the konjac in water at about 40°C, then cut into squares.
   🕒 04:32
7. Score the cut konjac with a lattice pattern.
   🕒 04:59
8. Peel the boiled eggs.
   🕒 05:42
9. Cut the chicken thigh into approximately 6 pieces.
   🕒 06:07
10. Place all ingredients – the microwaved daikon radish, konjac, boiled eggs, satsuma-age, chikuwa, atsuage, and chicken thigh – into a frying pan (or pot).
    🕒 06:47
11. Add 750cc water and 50cc sake, enough to just cover the ingredients.
    🕒 07:08
12. Add 3g bonito flakes powder, 10g kombu, and 1½ tsp salt. Break the kombu into pieces and tuck them into the corner of the pot.
    🕒 07:36
13. Bring to a boil over high heat, then reduce to medium-low heat and simmer without a lid.
    🕒 08:23
14. Simmer with enough heat for bubbles to gently rise from the bottom of the pot, and carefully skim off any scum that rises from the chicken and other ingredients.
    🕒 09:05
15. Occasionally rotate the daikon radish to ensure it is submerged in the soup.
    🕒 09:27
16. Remove the kombu after simmering for about 20 minutes to prevent bitterness.
    🕒 09:53
17. Maintain a gentle simmer, not a rolling boil.
    🕒 10:02
18. After simmering for a total of 1 hour, turn off the heat and let it rest for about 2 hours to allow the flavors to meld.
    🕒 13:51
19. Reheat just before serving.
    🕒 15:32