Steps

1. Peel the daikon radish (1/4, approx. 250g) and cut into 1.5cm thick wedge shapes.
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2. Peel the carrot (1/2, approx. 100g) and cut into bite-sized, irregular pieces.
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3. Tear the konjac jelly (1 block, approx. 250g) into bite-sized pieces using a spoon. This technique makes the konjac absorb flavors more easily and cook faster, resulting in a tastier dish.
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4. Cut each of the 3 chikuwa (fish cake tubes) diagonally into 3 equal pieces.
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5. Heat some vegetable oil in a frying pan over medium heat.
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6. Once the pan is hot, add the cut daikon radish and carrot and stir-fry.
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7. When the edges of the daikon radish become transparent, add the torn konjac jelly and briefly stir-fry everything together.
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8. Add water 200ml, cooking sake (rice wine) 2 tbsp, mirin (sweet rice wine) 2 tbsp, and sugar 1 tbsp. Stir to combine and bring to a boil.
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9. Once boiling, reduce the heat to low-medium.
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10. Add the bonito flakes (katsuobushi) 1 pack and stir briefly. Adding bonito flakes directly instead of using dashi broth boosts the umami flavor and allows them to be enjoyed as an ingredient.
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11. Cover with a lid and cook for 10 minutes.
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12. After 10 minutes, add soy sauce 2 tbsp and the cut chikuwa (fish cake tubes). Stir everything together.
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13. Increase the heat to medium and cook, stirring occasionally, to reduce the liquid and thicken the sauce.
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14. Cook for about 10 to 15 minutes until the daikon radish has absorbed the flavors and the liquid has reduced to about 1/3. Turn off the heat.
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15. Serve in a bowl and enjoy!
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