Put the kelp in 4 cups of water and boil it a little bit. Don't boil it until it bubbles up in the pot. Bring to a boil just enough to form bubbles.

Boil the kelp water to the point of bubbles, remove the kelp, and immediately add katsuobushi to make the broth for about 5 minutes.

After 5 minutes, strain the broth using cotton or sieve to make clear broth.

If you made the broth, you need to prepare the ingredients. First, cut carrots and radishes into bite-size pieces, then blanch them in boiling water and cook them first, and parboil the chives in cold water because they need to be tied up with a fried tofu bag.

Next, cut the konjac, shape it, and blanch it.

Blanch the fried tofu to remove the fat.

Please parboil the prepared fish cake. If you do this, the basic care is done, soak the dried shiitake in lukewarm water, wash the crown daisy in cold water, and wash the enoki mushrooms.

Next, prepare the ingredients in the fried tofu pocket. I prepared cabbage leaves, carrots, shiitake mushrooms, and glass noodles If you like meat, you can put in meat, and if you like kimchi, you can put in kimchi.

Grease the pan with the prepared filling and stir-fry it with mirin and cheongju pepper.

Cut one side of the fried tofu, put it in the mouth, and tie it with the blanched chives to make a knot.

Cook radish and konjac and cook them in a delicious color. Boil the eggs and prepare them in advance, but there are boiled eggs, so put them together and cook them. At this time, add 1 cup of the pre-made katsuobushi broth and add only 1 spoon of soy sauce to boil it down until there is no soup.

Prepare it by boiling it so that the soup doesn't leave any bottom. Since all the ingredients have been boiled and cooked, it's good to eat it right away while boiling the skewer fish cake soup.

If you use skewers to make the pre-boiled fish cake easy to eat, all the ingredients are ready.

Put the ingredients that you prepared in the pot one by one so that it's easy to eat. It's good to cut the remaining fish cake and kelp that was used to make kelp stock while preparing the ingredients and use it together.

Put all the ingredients in the pot one by one, color the broth with soy sauce, add mirin and rice wine, and season it with salt, and it will be made with the same taste as it was at the Japanese restaurant.