Directions

To Make

1. Fill a medium pot with 1.2L water. Add in daikon, onion, garlic, ginger, peppercorns, bay leaves and white parts of spring onions and bring to a gentle boil.
2. Add in beef pieces. Once it starts boiling, scum will float up. Use a fine mesh sieve to fish out the scum and impurities. Wash the scum off the sieve in a bowl filled with water. Boil for 30 mins covered.
3. Remove the beef from the pot and strain the broth into a jug. Break up the beef into smaller chunks and set aside. Discard the rest of the content.
4. In a separate pot, place 500ml of the broth and the beef in to boil. Add in the sauce then the green peppers, hard boiled eggs and kombu.
5. Let it come to a rolling boil and reduce to low heat and simmer for 5 mins.
6. Remove the kombu. Continue to simmer the beef, peppers and eggs for 30 mins.
7. Serve warm with mixed grains rice.