Prepare the kombu by wiping it with a damp paper towel and making small cuts with scissors. Heat kombu and water in a pot over low heat until just before boiling, then remove kombu. Add bonito flakes, bring to a boil, and let sit for 5 minutes. Strain the dashi through a paper-lined sieve.

Score the konjac with a grid pattern and cut into triangles. Rub with 1/2 tsp salt and let sit for 5 minutes.

Boil the konjac in water for 3 minutes, then drain.

Cut the fried tofu into triangles and slice the chikuwa diagonally.

Place the fried tofu and satsuma-age in a sieve and pour boiling water over them to remove excess oil.

Peel the daikon thickly and cut into 8 pieces. Score one side with a cross-cut about 1cm deep.

Boil the daikon in water until 60% cooked, about 15 minutes, then drain.

In a pot, combine dashi and seasonings. Add daikon, konjac, and tied kombu. Simmer over low heat for 30 minutes with a lid.