Ingredients:
5 1/2 ounces (150g) burdock root
4 dried shiitake mushrooms
2 1/2 cups (600ml) water
1 block konnyaku, about 10 1/2 ounces (300g), cut into bite-size pieces
3 tablespoons sesame oil
10 1/2 ounces (300g) daikon radish, peeled and cut into bite-sized pieces
7 ounces (200g) carrots, peeled and cut into bite-sized pieces
3 1/2 ounces (100g) lotus root, peeled and cut into bite-sized pieces
2 tablespoons soy sauce, for preparation
2 1/2 cups (600ml) konbu stock (see below)
4 tablespoons sake
1 block firm tofu, about 14 ounces (400g)
4 tablespoons soy sauce, for the soup
3 1/2 ounces (100g) baby spinach or other leafy greens, cut into 2-inch (5cm) lengths
Directions:
Scrub the burdock root thoroughly and scrape off the skin with the back of a clean knife. Cut the burdock into bite-sized pieces, place immediately in cold water, soak for 5 minutes, then drain.
Soak the shiitake in the water for about 30 minutes until soft. Drain, and reserve the water. Remove the stalks, and then cut the caps into 1/4-inch (5mm) slices.
Boil the konnyaku for 2 to 3 minutes, then drain.
Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root, and 2 tablespoons of soy sauce, and stir-fry for 5 minutes.
Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat. Remove any froth from the surface, and cook on low heat until the vegetables are tender.
Without draining the tofu, crumble into lumps and add to the saucepan along with 4 tablespoons of soy sauce.
Add the baby spinach to the saucepan, and cook until wilted.
Konbu stock
1 2/3 cups (400ml) water
1 piece dried konbu, 4 inches (10cm) square
The white powder on the surface of dried konbu adds to the flavor, so do not wash the konbu before use, simply lightly wipe with a damp cloth.
Place the water and the konbu in a saucepan, and leave to soak for 2 or 3 hours.
Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu-flavored water as stock.
