Steps

1. Cut daikon radish (1/3) into approx. 2cm thick pieces.
   🕒 01:52
2. Peel the skin thickly from the cut daikon. Set the peeled skin aside.
   🕒 02:00
3. Cut the daikon into half-moons and make about 3 cuts on the curved side, going about 1cm deep. (This is the key!) This makes it absorb flavor dramatically faster.
   🕒 02:31
4. Cut the thickly peeled daikon skin in half and set aside to simmer later.
   🕒 03:06
5. Place the cut daikon in a heatproof dish, cover with plastic wrap, and microwave.
   🕒 03:21
6. Cut chikuwa (2 pieces) in half, then cut diagonally.
   🕒 03:43
7. Slice konnyaku (1 piece) thinly to allow it to absorb flavor easily.
   🕒 03:55
8. Stack about 2-3 slices of the thinly sliced konnyaku and skewer them. (This is the key!) This creates the 'wavy konnyaku' and helps it absorb flavor well.
   🕒 04:25
9. Remove the core from cabbage (1/4 small head) and wash it thoroughly.
   🕒 05:10
10. Roll the softer inner part of the washed cabbage around the core and skewer it. (This is the key!) This is called 'air-rolled cabbage' because it has a hollow center. You can also use things like sausages as the core.
    🕒 05:34
11. Add dashi broth (1.5l) to a pot, along with chicken thigh (400-500g), the microwaved daikon (including the liquid released), crushed garlic (1 clove), cooking sake (rice wine) (1/4 cup), and salt (1 tsp).
    🕒 07:14
12. Heat the pot and carefully skim off any scum that rises to the surface after it boils. (This is the key!) Skim thoroughly to create a clear broth.
    🕒 08:09
13. Once the scum is removed, season with soy sauce (3 tbsp+) and mirin (sweet rice wine) (3 tbsp+).
    🕒 08:40
14. Add satsuma-age (4 pieces), the skewered konnyaku, cut chikuwa, and daikon skin to the pot. Cover and simmer over low heat.
    🕒 08:57
15. Add the remaining air-rolled cabbage to the pot, cover again, and continue to simmer.
    🕒 09:55
16. Prepare the sauce. In a bowl, combine chopped green onions (2-3 stalks), [A] soy sauce (2 tbsp), [A] vinegar (1 tbsp), and [A] sugar (1/2 tsp). Mix well. (This is the key!) You can add chili peppers or chili oil to your preference.
    🕒 10:15
17. Once all the ingredients are cooked through and have absorbed the flavors, taste and adjust to your liking.
    🕒 11:24
18. Serve in bowls, with grater mustard and the prepared scallion sauce on the side. Enjoy!
    🕒 11:41