Peel the daikon radish. Cut it into round slices of about 2 cm. Parboil it.

Cut the konjac, chikuwa, goboten and hiraten slightly largish.

Pour water into a pan. Add the Agoiri Katsuo Furidashi and boil. Add 1, 2, the boiled eggs, ganmodoki and beef sinews. Boil well until the flavor permeates the ingredients. Season with soy sauce and sugar as you like.