Steps

1. Lightly rinse 1 bag of nameko mushrooms under water and drain in a colander.
   🕒 00:42
2. Slice 1/2 stalk of green onion diagonally into large rounds.
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3. Peel and grate 200g of daikon radish. Julienne the peeled skin. (Secret Tip!) By lining the bottom of the pot with the julienned daikon skin, you can use it deliciously without waste.
   🕒 00:55
4. Cut 1 piece of deep-fried tofu (atsuage) into bite-sized pieces.
   🕒 01:16
5. Cut 1 small piece (250g) of chicken thigh into bite-sized pieces.
   🕒 01:20
6. Spread the julienned daikon skin at the bottom of a donabe (earthen pot).
   🕒 01:27
7. Arrange the cut deep-fried tofu and chicken evenly in the donabe.
   🕒 01:40
8. Add 300ml of water, 1 tsp of dashi stock granules, 1 tbsp of cooking sake, 1 tbsp of mirin, and 2 tbsp of soy sauce to the donabe.
   🕒 01:50
9. Cover with a lid and bring to a boil over medium-high to high heat.
   🕒 02:00
10. Once it starts boiling, skim off any scum that floats to the surface.
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11. Cover with a lid and simmer over low heat for about 5 minutes, until the chicken is cooked through.
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12. Add the grated daikon radish, green onion, and nameko mushrooms.
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13. Gently push the ingredients down and simmer over medium heat for about 3 to 5 minutes.
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14. Once the vegetables added later are cooked, it's ready.
    🕒 03:10
15. You can also add noodles like soba if desired.
    🕒 06:22