Steps

1. Cut Konnyaku 1/2 block (100g) into 2 equal pieces diagonally, then slice each piece in half horizontally.
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2. Blanch the Konnyaku in boiling water for about 2-3 minutes.
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3. Boil 2 Eggs in the remaining hot water for 8 minutes and peel.
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4. Peel Daikon Radish 1/3 (400g), cut into 2cm thick rounds, and make a cross-shaped cut on each piece.
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5. Cut Thick Fried Tofu (Atsuage) 1 piece into 4 equal portions.
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6. Make cuts along the bones of Chicken Wings 5.
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7. In a bowl, combine Water 500ml, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Sugar 2 tbsp, Dashi Powder 2 tsp, and Red Miso Paste 3 tbsp. Mix well until dissolved. If red miso paste is unavailable, you can substitute with any miso paste you have on hand.
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8. Pour the dissolved seasoning mixture into a pot and heat over medium-high to high heat.
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9. Add the Daikon Radish, Chicken Wings, and Konnyaku to the pot.
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10. Carefully skim off any scum that rises from the Chicken Wings.
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11. Cover and simmer over low heat for 30 minutes. Simmering the ingredients that take longer to cook in the sweet miso broth first will help them absorb the flavor and become tender.
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12. After simmering for 30 minutes, push the ingredients to the sides of the pot to create space, then add the Thick Fried Tofu (Atsuage) and Eggs.
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13. Simmer over medium heat for 15 minutes. Adding ingredients that cook faster later and simmering uncovered will help the liquid evaporate and deepen the flavor. This two-stage simmering process enhances the depth of flavor and allows the broth to coat the ingredients well.
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14. Once the flavors have melded and the broth has slightly thickened, it is ready to serve.
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