１Cut the daikon into 1.5cm-thick, quartered pieces. Boil until they become tender enough for a bamboo skewer to go in easily. ２Dip the fried tofu dumplings in boiling water to remove the excess oil. ３Boil the stock in a pan and season with sugar and soy sauce. Add the daikon and fried tofu dumplings, and cook until almost all the stock evaporates. Serve in individual dishes.