4 Serves
89 Mins
17 g
5 g
3 g
Prepare the daikon radish, konjac, and fish cakes by cutting them into uniform, bite-sized pieces.
Ingredients, vitamins, and health benefits
Daikon Radish
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
230 mg / 1,250 mgPotassium
729 mg / 4,700 mgSodium
1913 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large pot, combine the dashi stock, soy sauce, and mirin, bringing the mixture to a gentle simmer over medium heat.
Add the prepared daikon radish and konjac to the pot, allowing them to cook until tender, which helps them absorb the broth flavors.
Incorporate the fish cakes into the simmering broth and season lightly with salt and pepper to taste, then continue to simmer for another 20 minutes before serving hot.
Fish cakes (Chikuwa, Satsuma-age)
Konjac (Konnyaku)
Dashi stock
Soy Sauce
Mirin
Salt
Black Pepper
Vitamin A
63 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
230 mg / 1,250 mgPotassium
729 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g