Black Hanpen Fish Cake Stew

• 6 slice Black hanpen
• 1/2 Daikon radish
• 1 Carrot
• 6 Shiitake mushrooms
• 6 small pieces Ganmodoki (Fried tofu fritters)
• 3 tbsp Sake
• 2 tbsp Mirin
• 2 tbsp Sugar
• 2 2/3 tbsp Soy sauce

1. Cut the daikon radish into 2 cm half moons, cut the carrot into rolling chunks, and drain the oil from the ganmo.
2. Cut the black hanpen in half.
3. Add all of the ingredients aside from the ganmo into a pot along with sake and 3 cups of water, lay a cooking sheet on top, turn on the heat, bring to a boil, add sugar, reduce to low heat, and lightly simmer for 15 minutes.
4. Once the daikon radish has softened, add the rest of the flavoring ingredients and ganmo to fill out the stew.
5. The fibers of the cooking sheet will hold together even when boiled.
6. It also doesn't reduce the amount of broth.

black hanpen, radish, carrot, shiitake mushrooms, ganmodoki, sake, mirin, sugar, soy sauce

Taken from cookpad.com/us/recipes/168108-black-hanpen-fish-cake-stew (may not work)