To prepare the konjac cake, first, slid shallowly on both the top and bottom side. Next, cut the konjac cake into smaller pieces. After that, boil the konjac cake for 2 minutes to get rid of the konjac smell. Take out and set aside.

Boil the eggs for 10 minutes on low heat. When the time is up, take the eggs out and chill in an ice bath. After the eggs are cool off, peel the shell. Gently poke holes around the eggs and then set them aside.

With the daikon and carrot, peel off the skin and cut into about 1″ thick. Make a small slid in the middle to help to absorb the flavors. Next, boil the carrot and daikon on medium-high heat for 10 minutes. Take out and set aside.

To make the tofu mochi pouches, you’ll need to get the aburrage, the Japanese fried tofu pouches and the kirin mochi. Cut the fried tofu pouches in half. Cut the kirin mochi in quarters. Next, stuff the kirin mochi in the tofu pouch and insert a toothpick to close it off.

If you can find the fish cake rolls that are hollow in the middle, insert a stalk of green onion into the fish cake roll. Cut off the excess on both ends. Then cut the fish cake into smaller pieces.

With other premade fish cakes you can find in the supermarket, simply cut them into smaller sizes. Any shapes that you prefer.

Next, add 2 tbsp of soy sauce, 1 tbsp of mirin, 2 tbsp of sake and 1/2 tsp of sugar. Bring it to a boil

When the broth starts to boil, cover with a lid and adjust the heat to medium-high and boil for 10 minutes.

After 5 minutes, add the kombu tie and cook for 5 more minutes. When the time is up, you’re done.