Peel the daikon and cut it into half-moon slices about 1/3 inch (8 mm) thick. Place them in a pot and add enough water to cover the daikon (about 1 1/4 to 1 2/3 cups or 300–400 ml).

Cut the satsuma-age into strips about 2/5 inch (1 cm) wide and add them to the pot. Add all the seasonings as well.

Cover with a drop lid (or parchment paper) and cook over medium heat.

After about 20 minutes, remove the lid. If the daikon is tender, continue simmering.

When the liquid has reduced to about 10–20% of the original amount, turn off the heat.

Serve in bowls with the broth. It's delicious right away, but even better the next day after the flavors have soaked in.