Cut daikon radish into 2-3cm thick slices, peel, and make a cut on one side. Boil until tender and drain water.

Cut potatoes into halves, soak in water, and drain.

Cut grilled chikuwa diagonally into halves.

Score both sides of konjac, cut in half, then diagonally into triangles. Boil konjac for 3 minutes and drain.

Bring soup base ingredients (mentuyu, curry roux, water) to a boil.

Add daikon, potatoes, chikuwa, konjac, boiled eggs, and sausages to the soup. Simmer on low heat for 20 minutes.