- Poke fish cake pieces with skewers; set aside.
- In a medium pot, soak kelp in 3 cups of water for about 20 minutes.
- Remove and discard kelp.
- Add the anchovies to water then boil.
- Remove and discard anchovies; add daikon to liquid.
- When daikon is nearly cooked, add fish cake, rice wine vinegar, and shoyu.
- Boil for about 2-3 minutes then add the spring onion.
- Season with salt and pepper.
- Boil for 30 seconds and serve.
Makes 2 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
170 calories, 8 g fat, 1.5 g saturated fat, 40 mg cholesterol, 800 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g sugar, 12 g protein
