1) Boil the radish until it becomes soft. Cut konjac into bite-sized pieces and boil for about 3 minutes to remove the scum. Cut the plain tofu into pieces that are easy to eat and boil the deep-fried tofu quickly to drain the oil. Peel the boiled eggs. Peel potatos and cut into half.

2) Put the dashi, seasoning, chicken wings, radish and konjac in a pan and cook over medium heat. Bring to the boil, then lower the heat and simmer for about 20 minutes, then add potato and boil for 5 mins. Add the tofu and the boiled eggs, simmer for a while, then turn off the heat and cover. Let it cool and set aside for at least 12 hours. (During this period, the flavours will infuse)

3) Remove the calyx from tomato, peel the thick part of asperges and cut into half. Reheat before eating and add tomato and asperges right before eating until they get warm. Use mustard (Karashi) for taste.

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