Directions 1. With the help of a knife, make grill style pattern on both sides of konjac.
Cut into triangles and boil briefly.
Peel the skin of daikon radish and cut into half moon.
Make a cross shape cut on one side of the daikon.
Microwave it until a bamboo skewer goes easily through its surface.
Cut the potato with its skin in half.
Cut the deep fried tofu in half.
Cut the sliced pork in 1 inch pieces.
Cut welsh onion thinly and diagonally.
. Cut shimeji into small pieces and cut enoki mushrooms.
. Cut the rice cake into 4 pieces.
. Cut the fried fish and tofu cake in half.
. Cut hanpen.
. Now parboil the fried fish and tofu cake to make easy to soak up broth.
. For the same reason parboil the deep fried tofu and remove oil with a kitchen paper.
. Cook the cabbage leaf in boiling water.
. Cook the root part of spinach first and squeeze tightly.
. Remove the stiff stock of cabbage.
. Place the spinach in the cabbage leaf and roll tightly.
. Stick skewers in cabbage roll after every 1 ½ inches.
. Make cuts between the bamboo skewers.
. Make cut between the bamboo skewers.
. Stick the bamboo skewer into the hanpen and fried fish and tofu cake.
. To make soft boiled egg, add vinegar to water and gently place the eggs in it which were kept at room temperature.
. Boil the eggs for 6 minutes and soak the eggs in ice water.
. Remove the egg shell and cut the egg lengthwise in halves.
. Put rice cake, sliced pork, welsh onion and mushroom in a deep fried tofu pouch.
. Close the pouch with a tooth pick.
. Put the sea weed in an earthen pot. Drain the stock to remove bonito flakes.
. To this stock add mirin, konjac and daikon radish. Cook for abourt 30 minutes on low heat.
. Now add the fried tofu pouch, potato, small fried fish and tofu cake and cook for 15 more minutes.
. At the end, add bamboo skewers with the cabbage roll, soft boiled egg and cook for 5 more minutes.
