Stewed radish soup

Cut the radish into 3cm thick slices, peel the skin thickly and chamfer. Make a cross cut in the middle.

Put ① in a pot, add enough water to cover with rice bran and rice bran, then bring to high heat, and when it boils, simmer over low heat until the bamboo skewer sticks in.

Put the bouillon, bacon, and radish from [2] in a separate pot, salt and pepper, and simmer for about an hour until soft.

Remove 200cc of the soup from [3], add A, heat it, add water to the potato starch and turn it into water-soluble potato starch.

Place the radish from [3] on a plate, cut the bacon into small squares, pour ④ on it, and flake it with a sashimi.