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INGREDIENTS
- white radish
- corn
- vegetarian pork balls
- vegetarian chikuwa
- fried bean curd
- konjac
SEASONING
- 1,000g water
- 15g rice vinegar
- 60g seaweed soy sauce
- sweet chili sauce
- 60g ketchup
- 300cc water
- sweet rice flour water
- 20g sugar
DIRECTIONS
- Cut corn and white radish into 1-inch chunks.
- Boil water, mix in sweet chili sauce and ketchup, then thicken the sauce with sweet rice flour and water for the dipping sauce.
- Add water, rice vinegar, and seaweed into one pot. Boil over low heat.
- Cook white radish and corn over low heat for 15 minutes, then add in other ingredients. Cook for 3 minutes.
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