Japanese Vegetable Stew

Ingredients

• 2 large carrots peeled and roll cut
• 4 Japanese sweet potatoes peeled and cut in odd-shaped pieces
• 3 waxy potatoes cut in odd-shaped pieces
• 2 inches burdock
• gobo
• 2 inches lotus root peeled and roll cut
• 3 mushrooms preferably shiitake
• 4 ounces deep fried tofu
• 1 block konnyaku about 12 oz.
• 1 tablespoon vegetable oil neutral
• 3/4 cup dashi vegetarian, see recipe below
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon sake
• 20 squares sea vegetable inches kombu
• 4 dried shiitake mushrooms
• 4 cups cool water