4 cups water
2 (2-inch) pieces kombu (kelp)
1/3 daikon radish
2 medium potatoes
4 boiled eggs
1 konnyaku (transparent yam starch cake)
2 atsuage (deep-fried tofu)
4 ganmodoki (tofu fritters)
2 tablespoons sake
4 to 5 tablespoons soy sauce
1 teaspoon sugar
2 or 4 fish paste cakes (such as chikuwa, hanpen, and satsumaage, cut into large chunks)
In a large pot, let the kombu warm along with the water on the stove.
Remove the pan from the heat right as it reaches a boil.
Remove the kombu from the pan. Set aside.
Peel the daikon radish and cut into 3/4-inch thick rounds. Set aside.
Peel the potatoes and cut in half. Set aside.
Boil your eggs and then peel them. Set aside.
Cut the konnyaku and atsuage into large triangles.
Then blanch the ganmodoki.
Leave the 4 cups of dashi soup stock you made in the beginning in the large pot.
Place all the ingredients in the pot.
Bring to a boil and turn down the heat to low and simmer for 40 to 60 minutes.
*Add more dashi soup stock, soy sauce and crushed ginger as needed.