Directions

To Cook

1. Place kombu, dried anchovies, Korean radish and onion in a saucepan with cold water.
2. Bring it to a boil and discard kombu when the stock has just started to boil. Continue to simmer the stock for about 15 mins. Discard the anchovies and onion.
3. Add the fish cakes, mirin, soy sauce, hon dashi and salt, cook for about 5-7 mins.
4. Add the pickled chilli and enoki mushrooms, simmer for another 5 mins. Discard the chilli and season to taste.
5. Serve into individual bowls, top with some crown daisy and parsley. Sprinkle in some green onions and ground pepper, garnish with sliced chilli.